Chocolate chip and banana pudding.
Serves 4
200g self-raising flour.
75g unsalted (sweet) butter.
2 rips bananas.
75g caster sugar.
50ml milk.
1 egg, lightly beaten.
75g chocolate chips or chopped unsweetened chocolate.
For the chocolate sauce.
90g caster sugar.
50ml water.
175g plain chocolate chips or chopped unsweetened chocolate.
25g unsalted butter.
30ml brandy or orange juice.
Grease and line the base of a 1 litre pudding basin with baking parchment. Put an inverted saucer into the bottom of the ceramic cooking pot and pour in about 2.5cm of hot water.
Turn the slow cooker to high.
Sift the flour into a large mixing bowl and rub in the butter until the mixture resembles breadcrumbs. In a separate bowl, mash the bananas then stir into the flour and butter mixture. Add the sugar and mix well.
In a clean bowl whisk the egg and milk, then beat into the banana mixture. Stir in the choc chips and spoon into the prepared pudding basin. Cover with a double layer of buttered foil and place in the slow cooker. Pour enough boiling water to come just over half way up the sides.
Cover the slow cooker and cook on high for 3-4 hours or until the pudding is well risen and a skewer inserted comes out clean. Turn off the slow cooker and leave the pudding in the slow cooker while you make the sauce.
Put the sugar and water in a heavy based saucepan and heat gently, stirring occasionally with a wooden spoon, until all the sugar has dissolved. Remove from the heat and add the chocolate, stir until melted. Then add the butter in the same way. Stir in the brandy or orange juice.
Remove the pudding from the slow cooker and run a knife around the inside of the basin to loosen it. Turn it out onto a warmed plate and serve hot with the sauce poured over it.
Enjoy.