As soon as I started thinking that the Daring Bakers challenges weren’t as challenging as I had feared I met suet. Yes, suet. An animal fat from the kidney area of sheep and cows that is rendered and then used in steamed british pudding. Unfortunately I couldn’t bring myself to render an enormous hunk of animal fat, I rarely eat meat as it is. At first I feared that I would have to sit out this challenge, but my hopes were raised when I learned steamed british pudding could also be made with butter. So that’s what I did!
This challenge was quite a change for me. I really wanted to make a pudding that I could serve with the aztec hot chocolate ice cream I had made recently, but I couldn’t find a recipe that would pair well with the flavors. So… I made my own recipe! I even surprised myself, especially since it was my first time making steamed pudding. But I figured that you couldn’t really go wrong with butter, flour, and sugar.
After much contemplation and seeking the advice of my friends with whom I would be sharing the dessert I decided on a cinnamon banana steamed pudding. It turned out to be perfect with the cinnamon and cayenne spiced chocolate ice cream.
Although I didn’t go to far out of my comfort zone I did venture a bit farther than I normally do by creating my own recipe. Thanks Esther of The Lilac Kitchen!
Steamed Banana Cinnamon Pudding
- 3/4 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons sugar
- 3 tablespoons butter, softened
- 1 egg
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon vanilla extract
- water, for steaming
- 2 tablespoons butter
- 2 1/2 tablespoons brown sugar
- pinch of salt
- 1 tablespoon brandy
- 1 banana, sliced into 16 slices
- Make topping by melting two tablespoons butter, 2.5 tablespoons brown sugar, pinch of salt and add brandy at the end. Pour into 4 lightly oiled ramekins evenly, arrange banana slices in ramekins.
- In a medium bowl, whisk together flour, baking powder, salt and sugar.
- Cream the butter with sugar until fluffy.
- Stir in egg, milk and extracts to make a smooth batter.
- Pour the batter evenly into the ramekins. Cover tightly with tinfoil.
- Place the ramekins into a large pot and fill with water until it reaches half way up the side of the ramekins.
- Place lid on the pot – you may need to check the water level occasionally if the lid does not fit tightly. Bring water to a boil, then turn it down to a simmer and cook for approx 30-45 min. Poke the top of the cake by pressing lightly on the foil to check for doneness; the cake will spring back when it is ready.
- Carefully remove the ramekins from pan and turn the puddings out onto serving dishes.
- Serve with ice cream!