Banana pecan choc pudding
An enjoyable banana pecan chocolate pudding recipe. Sure to become a favourite.
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Ready Time
44 mins
44 mins
Preparation
20 mins
20 mins
Cooking
24 mins
24 mins
Serves
8
44 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
24 mins
Cooking
Cooking
8
Serves
Serves
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.
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