Whilst I love chocolate self saucing pudding more than I love Doogie Howser (which is saying A LOT) – unfortunately the feelings are not mutual, and as I only eat dinner to get dessert this places me in quite the predicament. Not a Max Key type predicament but a serious one none the less…
So instead of my old fave I tried this recipe and I think its a winner. The recipe makes quite a large amount so you could halve it, freeze some or just suck it up and eat it all. I am for the third option. No-one likes a quitter.
Banana, ginger and Date Pudding thing:
1 cup chopped dates
2 bananas sliced
4 tablespoons maple syrup
3 mashed very ripe bananas
1/4 cup honey or rice malt syrup
5cm of fresh ginger (grated)
1/3 cup chopped crystallised ginger (optional)
1 lemon zested
1/4 cup olive oil
1/4 cup coconut oil
1 cup rice flour
1/2 baking soda
Line a brownie/small baking dish with baking paper. Chop 2 bananas and the dates and maple syrup – add to the tray – push the ingredients down firmly on to the paper.
Mash the remaining 3 bananas and leave for 15 minutes, then add honey/rice malt syrup, ginger, lemon zest and oil. Mix well.
Add rice flour, baking soda, salt and mix thoroughly. Pour over the dates and the bananas and bake at 180 degrees for 45 minutes or until a skewer/knife comes out clean. Serve hot with yoghurt, cream or ice cream. Or you could serve it cold topped with lemon curd or hazelnut chocolate butter or coffee icing or half a double chocolate magnum if one was to have one in the freezer aka make a special trip to the petrol station…