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restaurants

Warm Chocolate & Banana Bread Pudding Recipe with Horlicks’ Ice Cream

With the imminent arrival of Easter comes the need for chocolatey treats! 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
INGREDIENTS
3 Ripe bananas
150g Margarine
225g Sugar
3 Eggs
350g Self-raising flour
1½tsp Baking powder
 
METHOD
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
INGREDIENTS
180g Double cream
30g Granulated sugar
30g Butter
260g Bitter sweet chocolate
 
METHOD
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
INGREDIENTS
300g Double cream
1100ml Milk
450g Dark chocolate
100g Butter
6 Eggs
4 Yolks
220g Soft brown sugar
100g Banana flavouring
 
METHOD
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
INGREDIENTS
1ltr Full fat milk
1ltr Whipping cream
480g Pasteurised egg yolk
500g Caster sugar
200g Horlicks
 
METHOD
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 click here, phone the team on 01325 729999 or email enquiries@rockliffehall.com.