Chocolate, Banana and Rum Sponge Pudding


INGREDIENTS (serves 4-6)


75g dark chocolate (chopped)

150ml milk

2 tbsp dark rum

150g gingerbread crumbs (slightly dry)

50g butter

2 tbsp light brown muscovado sugar

2 large eggs separated

2 bananas mashed

Vanilla ice cream to serve (optional)


DIRECTIONS


  1. Put chocolate in a saucepan with milk and rum
  2. Melt chocolate over a gentle heat
  3. Bring to the boil and pour mixture over the ginger bread crumbs
  4. Mix well and leave to stand for 30 mins
  5. Soften butter and beat with the sugar until light and fluffy
  6. Beat in the egg yolks, then stir in the soaked crumbs
  7. Wisk the egg whites until stiff and fold into the egg mixture
  8. Pour half the mixture into a 13cm greased pudding basin or use individual greased ramekins
  9. Spoon over the mashed banana or divide equally amongst the ramekins
  10. Pour over the remaining chocolate mixture
  11. Cover with grease proof paper and then a layer of aluminium foil
  12. Steam until set, about 1¼ - 1½  hours

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