Ready Time: 44 mins
Preparation Time: 20 mins
Cooking Time: 24 mins
Serves: 8
Jennene is one of Australia's most respected food directors. Currently Food Director of Woman's Day magazine, she has also been Food Editor of Super Food Ideas and Family Circle. A regular guest on television and radio shows, she was the presenter of Meals in Minutes on Channel Nine and is co-author of popular cookbook Zest.
Ingredients
- 150g butter, softened
- ¾ cup caster sugar
- 2 eggs
- ¾ cup self raising flour
- 2 tablespoons cocoa powder
- 1 cup mashed ripe bananas, (about 3 small bananas)
- ½ cup chopped pecans
- 1 tablespoon brandy or rum
- To serve, custard or ice cream
Method
- Grease 8 x ½ cup capacity dariole moulds. Place the butter and sugar in a medium bowl and beat with a mixer until pale and creamy. Add eggs one at a time beating well after each. Sift the flour and cocoa into the mixture and use a large spoon to mix until just combined. Add banana, pecans and brandy, stir to combine.
- Spoon even amounts of the mixture into the prepared moulds leaving a little space in each to allow for rising. Cover each with a piece of foil which has been greased. Pleat the foil in the centre to allow for expansion.
- Place the trivet in the Fast Slow Cooker and arrange puddings on top. Add enough water to come a quarter of the way up the sides of the moulds.
- Select PRESSURE COOK and Low pressure. Set timer for 12 minutes. Place lid on cooker and close the valve. Press START.
- Once cooking time is complete open the valve to release all the steam before opening the lid. Repeat with remaining 4 pudding moulds.
- Remove puddings from cooker. Uncover and invert onto serving dishes. Serve warm with custard and/or ice cream.