Warm Chocolate, Banana and Tahini Pudding
This delicious Chocolate pudding is my version of Nigella’s recipe. I’ve tweaked it a little, and have found that for me it works better with 2 eggs so that I can get the centre to be more “fondant”. It’s very simple to make indeed as you simply whisk all the wet ingredients together and then beat in the flour and cocoa powder. If you prefer you can also use wholewheat flour to give it a slightly “nuttier” taste – however, normal white flour is fine too.
The pudding serves 4 to 6 people and I prefer making it in individual dariole dishes. Just do remember to scale down the amount of time you leave it in the oven if you’re using smaller dishes as your aim is to keep the centre a little bit wobbly.
250g (2 medium ripe or overripe) bananas mashed with a fork
1/4 cup vegetable or olive oil
1/4 cup of Tahini
1/4 cup full fat Greek yogurt
100g sugar ( white or brown or a mix is fine)
1 teaspon vanilla extract
60g sieved plain flour
25g sieved cocoa powder (plus a little extra to sprinkle over before serving)
1/2 tsp soda bicarbonate
1/4 tsp fine sea salt
100g chocolate dark chocolate chips or a 70% dark chocolate bar chopped into small pieces
A small amount of butter to grease the dariole dishes.
Additional cocoa powder to dust before serving
Tahini Cream (optional)
You can serve it with cream or ice cream (or both!) or you could make a Tahini cream instead. For the Tahini cream you need:
250ml double cream or 250ml Greek yogurt
4 teaspoons tahini
Maple Syrup or Date Molasses or a few tablespoons of sugar
You can drizzle Maple Syrup or Date Molasses over the top of the cream to finish it off. If you’re unable to find any of these, you may wish to add a couple of teaspoons or so of sugar to the Tahini Cream before serving. You can also add a sprinkling of cocoa powder over the top to finish.
Ovenproof dish approx 750ml capacity – or use 4 – 8 individual dariole moulds
1. Heat the oven to 180ºC.
2. In a large bowl whisk together the peeled, mashed bananas, oil, yogurt, egg, sugars, salt and vanilla extract in with the bananas until it is smooth.
3. Sieve together the flour, cocoa powder and soda bicarb and then beat into the batter. Whisk it all together well and then fold in the chocolate chips or chopped chocolate
4.Pour it all into an overproof dish or if you prefer or 4 – 6 dariole moulds, (or a combination of larger bowl and individual moulds) and place in the oven. Makes sure to take out when it is still quite wobbly in the middle.
5. If you’re using one serving dish, then it will takes approximately 40–45 minutes depending on your oven. The smaller individual moulds will only take around 15 to 25minutes, depending on their size. Make sure not to overcook so that it still has a molten centre!
5. Make a tahini cream to serve with the pudding if desired, by whisking together 250 ml of double cream and 4 teaspoons of tahini. If you prefer you can use Greek yogurt with the Tahini instead. Sweeten a little if desired.
Puddings in moulds before going in the oven
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