Head Chef Paul O’Hara has created this delicious chocolate and banana pudding recipe which is certain to satisfy your sweet tooth! What could be more indulgent than a chocolate pudding? Add in some bananas for extra taste and it’s a fabulous weekend treat. Ps. The ice cream is optional- you can buy your own if you don’t want to make it.
For the Banana Sponge
- 3 Ripe bananas
- 150g Margarine
- 225g Sugar
- 3 Eggs
- 350g Self-raising flour
- 1½tsp Baking powder
- Puree bananas
- Add cream, margarine and sugar
- Add eggs
- Fold in flour and baking powder
- Fold in banana puree
- Bake on silicone trays at 160oc for about 50-60mins
For the Ganache
- 180g Double cream
- 30g Granulated sugar
- 30g Butter
- 260g Bitter sweet chocolate
- Combine cream & sugar then boil.
- Pour over the butter & chocolate.
- Allow to stand for a few minutes then stir until smooth.
- Allow to set.
For the Chocolate Custard
- 300g Double cream
- 1100ml Milk
- 450g Dark chocolate
- 100g Butter
- 6 Eggs
- 4 Yolks
- 220g Soft brown sugar
- 100g Banana flavouring
- Bring the milk and cream to a boil
- Remove from heat and add to the chocolate and butter
- Mix until melted, then return to the pan
- Bring until just under the boil, whisking constantly
- Add the hot liquid to the eggs & sugar
- Add banana compound & sieve
PUTTING IT ALL TOGETHER
- Cut sponge into 1” dice and soak with custard. Leave to soak for a couple of hours
- Place 45mm rings onto a silpat lined/non-stick tray then ½ fill rings with the mixture
- Stud the centre of each with a ball of ganache (ensure that ganache does not touch side of ring).
- Fill rest of mould with sponge, doming the top
- Pour over more custard to moisten
- Bake at 180°c for 12 – 15 minutes until set
- Remove from oven and allow to rest for 5 minutes before removing rings
For the Horlick’s Ice Cream
- 1ltr Full fat milk
- 1ltr Whipping cream
- 480g Pasteurised egg yolk
- 500g Caster sugar
- 200g Horlicks
- Heat milk and cream with half of the sugar until boiling
- Whisk yolks together with remaining sugar until pale
- Pour boiling liquid onto yolks
- Return to a clean pan and cook very slowly, stirring continuously until the mixture coats the back of a spoon (82°c)
- Remove from heat and place immediately on ice, whisking in Horlicks whilst still very hot
- Ripen overnight before churning
Recipe by Paul O’Hara, Head Chef of The Clubhouse at Rockliffe Hall.
We hope you enjoy creating (and eating) this delicious Easter recipe! If you would like to find out more about dining at Rockliffe Hall please phone the team on 01325 729999 or email firstname.lastname@example.org.