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Whether you're planning an elaborate menu or merely planning ahead for tomorrow Steamed banana pudding. This recipe stems in many years of participating in in kitchen. I find that adding a few ingredients to a recipe adds depth to that which is usually dull. You might be looking for lighter food items to create with your leftovers. Good and mild Steamed banana pudding perfect for post-vacation. The elements in this recipe make your tongue thumping, also are very waist-friendly once you need a'snack' after an active getaway. Employing several components as alternate options, this soup is filled with a fall and hot flavor that produces it tasty. The perfect Steamed banana pudding to warm you up on cool winter months. Best for applying leftover. Serving size are a important component in your daily diet plan. You need to compare the exact amount of the food you normally eat to the serving size recorded on the tag. Eating big parts or parts may cause weight gain.

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How to make Steamed banana pudding

Yield = 8
Prep time: 0:20
Cook time: 2:30
Total time: 2:50

Ingredients

  • Melted butter, to grease
  • 125g butter, chopped
  • 100g (1/2 cup, firmly packed) brown sugar
  • 3 overripe bananas, peeled, mashed
  • 200g dried pineapple, coarsely chopped
  • 200g dried apricot, coarsely chopped
  • 100g dried mango, coarsely chopped
  • 2 eggs
  • 1 teaspoon ground nutmeg
  • 75g (1/2 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 175g (2 1/2 cups) fresh breadcrumbs (made from day-old bread)
  • Paul's vanilla custard, to serve

Method

  • Step 1 Brush a 2L (8-cup) capacity pudding basin, with a lid, with melted butter. Line the base with non-stick baking paper.
  • Step 2 Stir the butter, sugar, banana, pineapple, apricot and mango in a large saucepan over low heat until butter melts. Set aside to cool. Stir in the eggs, nutmeg and combined flour, then stir in the breadcrumbs until combined.
  • Step 3 Spoon into prepared basin. Smooth the surface. Cover with the lid. Place in a large saucepan. Add enough boiling water to come halfway up the side of the basin. Bring to a simmer over medium-low heat. Cover and cook, topping up water if necessary, for 2 1/2 hours or until a skewer inserted into the centre comes out clean. Serve with custard.