Caramelised Banana and Chocolate Giant Yorkshire Puddings
Yorkshire puddings are great on a roast, but they are just as delicious when filled with a sweet mix of caramelised banana and fudgy chocolate buttercream. I like to keep the remaining caramel and drizzle over the top for extra decadence. This recipe makes four giant puddings, but you can also get 12 small ones out of this mixture. They are the perfect Sunday afternoon treat.
Caramelised Banana and Chocolate Giant Yorkshire Puddings
Yorkshire puddings are great on a roast, but they are just as delicious when filled with a sweet mix of caramelised banana and fudgy chocolate buttercream. I like to keep the remaining caramel and drizzle over the top for extra decadence. This recipe makes four giant puddings, but you can also get 12 small ones out of this mixture. They are the perfect Sunday afternoon treat.
Make the Yorkshire pudding mix. Combine the flour, bicarb
and sugar in a bowl and add in the eggs. Stream in the milk whilst beating out
any lumps. Sieve the mixture and set aside to rest at room temperature.
Preheat the oven to as hot as possible. For the caramelised
bananas, add the light muscovado sugar and water into a large pan and heat for
2 minutes, until boiling. Gently place in your sliced banana and cook for a
further few minutes and set aside to cool.
For the buttercream, beat the butter until light and fluffy,
and sift the icing sugar and cocoa powder into the bowl. Beat on high, adding
the milk until you achieve a firm but spreadable consistency.
Heat the oil in giant pudding tins for about 10 minutes.
Once hot, pour in the Yorkshire pudding mix into each tin and return to the
oven with a water bath on the bottom of the oven. Bake for 20 minutes, turning
the oven down to 200c for the final 10 minutes.
Once cooled, spread the buttercream into the bottom of the
pudding and scatter your banana slices on top. With the leftover caramel, pour
over the top and dust with icing sugar. Serve and enjoy!
