Banana Puddings With Miso Caramel Sauce

Unable to load

13 Ingredients

Number of servings

miso caramel

1 cup dark brown sugar
1 cup thickened cream
50grams unsalted butter
2teaspoons white miso paste

125grams unsalted butter, softened
1 cup brown sugar dark
2tablespoons golden syrup
2teaspoons white miso paste
2 Woolworths free range eggs
1/2 cup Greek-style yoghurt
4 bananas, 2 mashed, 2 thinly sliced
1 1/2 cups self-raising flour, sifted
300milliliter thickened cream, whipped

Description

Who can resist a winter pudding? These individual banana puddings have a surprise twist. they're smothered in an irresistible miso caramel sauce.

Tip:

Make these puddings three days in advance, then store in an airtight container. To warm, microwave each pudding for 20 seconds or until heated through.

Method

Step 1 of 5

Preheat oven to 190°C/170°C fan-forced. Grease a 12-hole, 1/3-cup capacity muffin pan.

Step 2 of 5

Using an electric stand mixer, beat butter and sugar in a large bowl until well combined. Add syrup and miso paste, then beat until just combined. Add eggs, one at a time, beating well between each addition. Fold in yoghurt, mashed banana and flour until just combined.

Step 3 of 5

Spoon mixture evenly among pan holes. Bake for 20 minutes or until a skewer inserted into centre of a pudding comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool slightly.

Step 4 of 5

Meanwhile, to make the miso caramel, combine all of the ingredients in a medium saucepan and bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 3 minutes or until sauce has thickened slightly. Remove pan from heat.

Step 5 of 5

Serve puddings topped with sliced banana, miso caramel and cream.