Chocolate And Banana Timbale With A Liquid Chocolate Cent Recipe
Servings: 1
Ingredients
- 50 gm Caster sugar, (2oz)
- 50 gm Butter, (2oz)
- 25 gm Soft light brown sugar, (1oz)
- 1 x Egg
- 1 x Ripe banana, mashed with a fork
- 1 tsp Lemon juice
- 100 gm Plain flour, (4oz)
- 1/2 tsp Baking pwdr
- 2 x Large eggs
- 1 x Egg yolk
- 50 gm Soft light brown sugar, (2oz)
- 50 ml Whipping cream, (2fl ounce)
- 225 ml Lowfat milk, (8fl ounce)
- 1 Tbsp. Cream
- 110 gm Plain chocolate, broken into sections (4oz)
- 25 gm Butter, (1oz)
- 75 gm Plain chocolate, broken into sections (3oz)
- 15 gm Butter, (1/2oz)
- 1 Tbsp. Rum Banana slices
- 1 sprg fresh mint Ice cream
Directions
- Preheat the oven to 160 C/300 F/gas mark 2.
- Grease and line the base and sides of a 15cm (6 inch) cake tin with greaseproof paper or possibly baking parchment. Grease the paper.
- To make the banana cake: Beat the butter and both types of sugar thoroughly together till the mix is pale and fluffy. Beat in the egg, then mix in the banana and lemon juice. Sift the flour and baking pwdr into the bowl and fold it into the mix. Spoon it into the prepared tin then put it into the oven to bake for about 40 min, or possibly till the cake is risen, hard in the centre and shows signs of shrinking away from the sides of the tin. Leave it to cold for a few mintues, then let it out on to a wire rack and leave it to finish cooling. Raise the oven temperature to 180 C/350 F/gas mark 4.
- To make the custard: Combine the Large eggs, egg yolk and brown sugar together in a small bowl and beat till they are thoroughly mixed.
- Then, in a medium-sized pan combine the cream, lowfat milk, chocolate and butter, bring to the boil, stirring constantly and whisking all the time. Pour it directly on to the egg mix. Leave the chocolate custard to stand for a few min.
- Cut the cooled cake into 2cm (3/4inch) dice and put them in a bowl.
- Pour the chocolate custard over the cake, cover the bowl with cling-film and leave it for about 20 min to allow the custard to soak into the cake.
- While the cake is soaking up the sauce, very gently hot the cream and chobcolate till the mix has melted and is smooth. Remove it from the heat and stir in the butter. When which has melted stir in the rum and leave the chocolate cream to cold.
- Now to assenble the pudding - grease 5 x 150ml (1/4pt) ramekins with butter. Half fill each with the choclate custard soaked cake. Take a tsp of the chocolate cream and place a blob in the centre of the pudding. Bake for 10 min or possibly till the puddings are set.
- Serve the puddings in the ramekins, or possibly carefully loosen the sides with a knife and turn them out on to serving plates. Decorate with banana slices and mint, vanilla or possibly clotted cream ice cream with the timbales.
Adding to Planner
