Monday, 25 March 2013

Double Chocolate and Ginger Steamed Pudding with Banana Ice Cream

Double Chocolate and Ginger Steamed Pudding with Banana Ice Cream.  Not the best flavour combo, but not a bad one.  It is a fairly quick desert, especially when you need a 'comfort pud'.  The pudding is a variation of the Chocolate Poppity Ping Pud

The Pudding
  • 100g butter
  • 100g caster sugar
  • 2 eggs
  • 200g self raising flour
  • 25g cocoa powder
  • 2 tsp ground ginger
  • 2 tbsp milk
  • 100g chocolate chips
  1. Grease a 2 pint/1.2 ltr pudding basin
  2. Cream the butter and sugar together until light and fluffy
  3. Add the eggs, one at a time
  4. Add half the flour mixed with the cocoa powder and ginger, mix, add the milk, mix, then add remaining flour.  Fold in the chocolate chips.
  5. Turn mix into the pudding basin, put a loose cover over it (greaseproof paper) and put in microwave on high for 3 1/2 - 4 minutes depending on the micro wave watt
The Ice Cream
  • 4 frozen bananas, previously cut into inch strips
  • 50g caster sugar
  • 100ml buttermilk
  • 1 tsp vanilla essence
  1. Put all ingredients into blender and whizz until smooth.  I found that it was better to let the bananas stand for 20 mins or so to defrost rather than using them straight from the freezer.  The coldness of the bananas should freeze the buttermilk.  I put the ice cream in the freezer for 10 or 15 minutes, which made it similar to a soft scoop.  I am leaving some in overnight to see if it firms up any more.
I think this recipe may have potential, especially as a quick recipe.  I may try it with cream instead of buttermilk.  I have also come across a similar-ish hot cross bun ice cream, when I have tried and tested this, I'll let you know!

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