Chocolate Baking Dessert

Darren Purchese's hot banana, rum and raisin caramel puddings with chocolate sauce

Name: Darren Purchese banana rum raisin caramel pudding
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: 1/2 cup (125ml) dark or spiced rum; 150g raisins; 200g unsalted butter, softened; 100g caster sugar; 100g light muscovado sugar; 2 vanilla beans, split, seeds scraped; 4 eggs; 4 bananas, mashed, plus 8 extra thinly sliced lengthways; 10g bicarbonate of soda, sifted; 320g self-raising flour, sifted; 100ml milk; 150g caster sugar; 1/2 cup (125ml) pure (thin) cream; 25g unsalted butter, chopped; 1/3 cup (80ml) pure (thin) cream; 1/3 cup (80ml) milk; 1 1/2 tbs caster sugar; 100g dark chocolate, finely chopped

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Darren Purchese's hot banana, rum and raisin caramel puddings with chocolate sauce

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This is perfect for those cold Sunday afternoons to finish off a roast lunch.

1/2 cup (125ml) dark or spiced rum
150g raisins
200g unsalted butter, softened
100g caster sugar
100g light muscovado sugar
2 vanilla beans, split, seeds scraped
4 eggs
4 bananas, mashed, plus 8 extra thinly sliced lengthways
10g bicarbonate of soda, sifted
320g self-raising flour, sifted
100ml milk

Rum caramel sauce

150g caster sugar
1/2 cup (125ml) pure (thin) cream
25g unsalted butter, chopped

Hot chocolate sauce

1/3 cup (80ml) pure (thin) cream
1/3 cup (80ml) milk
1 1/2 tbs caster sugar
100g dark chocolate, finely chopped

Method

1.

Place rum in a small saucepan over high heat and cook until just below boiling. Remove from heat, add raisins and stand for 4 hours to infuse. Strain, reserving rum and raisins in separate bowls. Chop raisins.
2.

For the rum caramel sauce, heat a frypan over medium heat and add sugar. Cook, swirling pan occasionally, until evenly melted. Continue cooking, without stirring, until a dark-amber caramel. Carefully add reserved rum and cook, stirring constantly, until well combined (some sugar may set; this will melt again). Whisk in cream and 1/2 tsp salt flakes, bring to a simmer and cook, whisking occasionally, for 1 minute or until slightly thickened. Remove from heat and whisk in butter, then set aside.
3.

Preheat oven to 180°C. Grease baking dishes and line bases with baking paper.
4.

To make the puddings, in a stand mixer fitted with the paddle attachment, beat butter, sugars and vanilla seeds until pale and fluffy. Add eggs, 1 at a time, beating well between each addition. Add mashed banana, beating until combined. Fold through bicarb, flour, milk and reserved raisins until combined.
5.

Divide rum caramel sauce among prepared dishes and top with extra sliced banana. Spoon cake mixture over banana, and spread across. Tap pans lightly on work surface. Bake for 35 minutes or until golden, stand for 1 minute, then carefully turn each pudding out onto serving plates.
6.

For hot chocolate sauce, right before serving, place cream, milk and sugar in a saucepan and bring to the boil. Remove from heat and stir in chocolate until melted. Serve puddings drizzled with hot chocolate sauce.