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Matt Sinclair's Steamed Banana Puddings

  • TM5
  • TM6
  • Difficulty Easy
  • Active time 10 minutes
  • Total time 35 minutes
  • Servings 13 portions
  • Banana puddings
  • 125 g unsalted butter, cut into pieces
  • 125 g dark brown sugar
  • 3 eggs
  • 70 g milk
  • 200 g bananas, broken into pieces (2 cm), plus 1 extra banana, cut into slices
  • 200 g self-raising flour
  • 500 g water
  • Honey and Ginger Crème Anglaise
  • 55 g white sugar
  • 3 tsp ground ginger
  • 500 g thickened cream
  • 80 g honey
  • 100 g egg yolks (approx. 6 eggs)

    Preparation

    Banana puddings
    1. Place a 6-hole silicone baking tray into Varoma dish and place a 7-hole silicone baking tray onto Varoma tray, then set aside.
    2. Place butter and sugar into mixing bowl and mix 50 sec/speed 4.
    3. Add eggs and beat 20 sec/speed 3. Scrape down sides of mixing bowl with spatula.
    4. Add milk, 200 g of the banana and flour and mix 20 sec/speed 4.
    5. Divide mixture between prepared silicone moulds. Place 1 banana slice on top of each pudding. Clean and dry mixing bowl.
    6. Place water into mixing bowl. Place Varoma into position, secure Varoma lid and steam 18 min/Varoma/speed 2 or until a wooden skewer inserted into the centre of each pudding comes out clean. Set Varoma aside. Rinse and dry mixing bowl.
    Honey and ginger crème anglaise
    1. Place sugar and ginger into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
    2. Add cream, honey and egg yolks and cook 7 min/90°C/speed 4. Carefully turn out puddings into serving bowls and top with crème anglaise to serve immediately.

    Tips & Tricks

    Instead of steaming in the Varoma, you can bake puddings in the oven for 12 minutes (180°C) or until a wooden skewer inserted into the centre of each pudding comes out clean.

    Gluten Free Variation: Substitute self raising flour with gluten free self raising flour. You will need to steam for an extra 6-9 minutes or until puddings are cooked.

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