INGREDIENTS
375 g caster sugar
375 g unsalted butter
240 g sefl-raising flour
12 bananas
6 eggs
½ tablespoon baking powder
120 g brown sugar
120 g butter
100 ml cream
2 tablespoons brandy or brown rum
METHOD
- Roast 10 bananas in their skins in the oven at 180° until the flesh is tender, this will take approximately 10 minutes for the skins to become really black. Scrape out flesh and mash together in a bowl with a fork and any juices from the tray.
- Place sugar and soft butter in mixer and beat until butter is pale and sugar as dissolved. Add the eggs, one at a time, mixing on medium speed.
- Next add the flour, baking powder and banana. Mix through careful not to work the flour too much.
- Spread some butter lightly in the pudding moulds and sprinkle with sugar. Small timbal moulds are good or tea cups work well.
- Spoon mix into moulds about ¾ full. Place in oven tray and steam for 12 – 15 minutes at 100°.
- Place brown sugar and butter in a small pan and stir over low heat until sugar is dissolved, add cream and stir until bubbling. Slice remaining 2 bananas, stir through brandy or rum and chopped banana into the caramel sauce.
- Turn out puddings, pour over caramel sauce and sliced banana. Serve
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
