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Melting chocolate pudding

Simon Rimmer from Good Food Live
Chocaholics with adore Simon Rimmer's seriously indulgent dessert, made from banana loaf, chocolate custard and chocolate cream

Melting chocolate pudding

Method

1. Preheat the oven to 170ºC/gas 3.

2. Cream together the butter and both sugars in a mixing bowl, until well mixed.

3. Beat in the eggs, one at a time, then mix in the mashed bananas and the walnuts.

4. Mix in the sifted flour, salt and baking powder. Transfer the mixture to a greased loaf tin. Bake for 50-60 minutes until set. Check for doneness by inserting a skewer. If it comes out clean the banana loaf is cooked through. Cool the banana loaf on a wire rack.

5. Meanwhile, make the custard. Heat together the double cream and milk in a pan, bringing to the boil. Meanwhile, whisk together the eggs, yolks and brown sugar in a bowl. Place the dark chocolate, coffee and butter in a separate bowl.

6. Pour the hot cream mixture over the chocolate mixture, and mix together until the chocolate has melted. Pour the hot chocolate cream mixture to the egg mixture, whisking as you do so until well-blended.

7. To make the ganache heat together the double cream and the sugar, bringing to the boil. Pour the hot cream over the chocolate and butter, stirring until the chocolate and butter have melted, Set aside to cool, cover and chill.

8. Cut the cooled banana loaf into cubes and place in a large bowl. Pour over the custard and set aside to stand for 30 minutes.

9. Preheat the oven to 200ºC/gas 6.

10. Grease 6 baking rings and place them on baking sheets, lined with greaseproof paper.

11. Pack the rings half-full with the custard-soaked banana loaf. Place a ball of the chilled ganache in the centre of each ring, then top with more custard-soaked banana loaf.

12. Bake the filled ring moulds for 15 minutes. Serve the puddings warm from the oven with cream.

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Serves: 6

Prep: 45 min, plus cooling and 30 mins standing
Cook: 1 hr 15 min

Ingredients
125g Butter, softened
50g brown sugar
50g granulated sugar
2 Eggs
3 bananas, mashed
225g plain flour, sifted
75g Walnuts
pinch of Salt
5g Baking powder, sifted
Cream, to serve

For the chocolate custard:

300ml double cream
200ml Milk
3 eggs plus 2 yolks
150g brown sugar
250g dark chocolate, 70% cocoa solids, broken into pieces
25ml strong coffee (ideally espresso)
50g Butter