Guilt-less Desserts & Treats for your Family


Banana Caramel Pudding

 

So remember when I got a 5 in 1 Multi Cooker from Everten and I made some comment about getting all obsessed? Well it happened, but lucky for you it’s resulted in so many great recipes.

When I ordered by Mutli Cooker I was most excited about having a pressure cooker and all I could think about was making quick and tasty Caramel. I’ve seen countless videos of people using cans of condensed milk to make caramel by boiling them for hours, and more recently the same concept but reducing the cooker time drastically by using a pressure cooker. I made this my mission; to make my favourite caramel in the pressure cooker…and I failed dismally!!

Experiment 1

As I couldn’t use a normal can of condensed milk (you can get dairy free versions from Happy Tummies) I decided to add my caramel ingredients to the bowl of the pressure cooker and see what happened. Result; the ingredients cooked a little but it never reduced in volume. I cooked it for longer but that didn’t work either. I ended up turning the cooker over to browning/cook and stirred the mixture for 5 minutes with a plastic spatula until it cooked down.

Experiment 2

I found a tutorial on line where they placed the ingredients inside a mason jar and then cooked it the same way you would for a can. Using this logic I placed all my caramel ingredients in a glass jar, did the lid up super tight, added water to the pressure cooker and placed it on high for 20 minutes, then another 20 minutes…and another 20 minutes. Whilst I am happy to report that the glass did not explode, there was no caramel; just a glass full of warm, frothy ingredients. I ended up pouring it into a saucepan and reducing the caramel the normal way. 

Experiment 3

Finally, I gave up on the Pressure Cooke and decided to use the Slow Cooker function in my 5 in 1 Multi Cooker from Everten. I put all the caramel ingredients into the bowl and set the slow cooker for 2 ½ hours, after which I found nothing much had really happened!! I then poured the mixture into a saucepan and boiled it down to the sweet sweet caramel that I desired.

So what did I learn from all my experiments? I think I’ll stick to cooking my Caramel Sauce the old school way; in a saucepan on the stove…but this Banana Caramel Pudding…that’s another story! 

I love steamed puddings (as seen my all the options in my Healthy Christmas Recipe eBook) but they take forever to cook. Last year my Sticky Date Christmas Pudding took 7 hours to cook (partly because my saucepan was too small and pudding basin was cooking unevenly on an angle) and who has time for that??!!! I wanted to see how much easier and quicker it would be cook a steamed Pudding in a Pressure Cooker and I found it to be amazing. This Banana Caramel Pudding took only 70 minutes to cook (as opposed to the 4 hours it would have taken on the stove or in the slow cooker) and I didn’t have to keep checking the water levels. The Banana Caramel Pudding cooked evenly through and was super moist and bananary (not a real word but you get the idea!).

To make the pudding even better I poked the cooked pudding a few times with a skewer and then poured warm caramel sauce all over the top and sides and then served it with whipped cream.

If you don’t have a pressure cooker this Banana Caramel Pudding could also be cooked in a slow cooker or on a stove top (in both methods make sure the water level is half to 2/3 the height of the basin and it will need to simmer/cook for about 4 hours). A 1 ½ or 2 lt Pudding Basin can be used. You may even be able to get away with a heat proof glass cooking bowl with the top covered in foil if you were desperate.

Now if you don’t have a pressure cooker then here’s your chance to win one. Thanks to Everten I have 1 of these New Wave 5 in 1 Multi Cookers to give away to one lucky Australian reader (sorry international peeps; maybe next time).  To enter just visit this post and leave a comment in the blog post telling me what your Kitchen crush is from the wide range of kitchen ware and appliances from Everten. Be quick though; the competition closes in 2 days!!

Banana Caramel Pudding
Serves 8
This Banana Caramel Pudding is cooked in a fraction of the time in a Pressure Cooker it would take to steam cook on the stove. It is served with warm caramel sauce and tastes amazing.
Print
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
INGREDIENTS
Banana Pudding
  1. 5 Eggs, separated
  2. 1 1/4 Cups mashed super ripe Banana
  3. 1/2 Cup Maple Syrup (Rice Malt Syrup can be substituted)
  4. 2 teaspoon Vanilla Extract
  5. 3/4 Cup Milk (of choice)
  6. 1 Cup Coconut Flour
  7. 4 teaspoons Baking Powder
Caramel
  1. 1 can Coconut Cream (400ml can)
  2. 1/2 cup Maple Syrup
  3. 1/2-1 teaspoon Salt
  4. 2 teaspoons Vanilla Extract
INSTRUCTIONS
Banana Pudding
  1. Place a small piece of baking paper on the bottom of a 1.5 to 2 Lt capacity Pudding basin.
  2. Lightly grease the pudding basin.
  3. Place the egg whites in a clean bowl of a kitchen stand mixer fitted with a whisk attachment.
  4. Whisk on medium/high until soft peaks form.
  5. Add the maple syrup, 1 tablespoon at a time whilst still whisking.
  6. Add the vanilla extract.
  7. Whilst still whisking on medium/high add the egg yolks and mashed banana. Pour in the milk.
  8. Turn the whisk to low and add the dry ingredients. Mix until combined.
  9. Pour the mixture into the prepared pudding basin.
  10. Lightly grease the lid and place a piece of baking paper on the inside of the lid and place securely on the basin.
  11. Place a small plate or trivet on the bottom of the pressure cooker.
  12. Place the pudding basin on top of the plate/trivet and add 5 cups of cold water.
  13. Turn the pressure cooker onto high and cook for 70 minutes.
  14. When the timer goes off release the steam immediately and allow the pudding to rest in the pressure cooker for 10 minutes before removing.
  15. Remove the lid and invert onto a serving plate. Pierce the pudding with a skewer all over and then our half the caramel over the banana pudding.
  16. Serve immediately with whipped cream or vanilla ice cream and the extra caramel sauce..
Caramel
  1. Place the Coconut cream in a medium saucepan with the maple syrup and vanilla extract.
  2. Bring to a boil over medium/high heat.
  3. educe heat to medium and simmer for approximately 15 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour.
  4. Add the salt and stir.
  5. The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
  6. Use the caramel warm with the pudding. It can be re heated over low heat.
Notes
  1. The cooking time for this Banana Caramel Pudding is based on my Pressure Cooker. The timer only begins once the ideal cooking pressure is reached; the time is not measured from when the cake is put in the pressure cooker. Most modern pressure cookers do this for you however some of the old school versions (like our parents and grandparents had) do not come with an inbuilt clock.
  2. Cooking time may vary from from cooker to cooker. If your cake is not cooked after the 10 minute resting period put it back in the pressure cooker for 15 minutes.
  3. It can also be cooked the old school way in a pot of simmering water but allow 4 hours for that method.
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