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Banana, chocolate and rum sponge pudding

Lotte Duncan from Great Food Live
In this surprisingly light steamed pudding, Lotte Duncan combines chocolate, rum and deliciously squishy bananas

Banana, chocolate and rum sponge pudding

Method

1. Put the chocolate in a saucepan and pour over the milk and rum. Melt the chocolate over a gentle heat. Bring to the boil and pour the chocolate milk over the ginger cake crumbs. Mix well and leave to stand for 30 minutes.

2. Soften the butter and beat together with the sugar until the mixture is light and fluffy.

3. Beat in the egg yolks and then add the soaked crumbs.

4. Whisk the egg whites until stiff and fold into the mixture.

5. Pour half the mixture into a 13cm buttered pudding basin. Spoon over the mashed bananas and then pour on the rest of the mixture. Cover with greased, greaseproof paper and then a layer of aluminium foil. Steam until set - about 1 ¼ to 1 ½ hours.

6. Turn out and serve warm with whipped cream.

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Serves: 4-6

Prep: 25 min, plus standing time
Cook: 1 hr 40 min

Ingredients
75g chocolate, 70% solids, chopped
150ml Milk
2 tbsp dark rum
150g crumbs from gingerbread loaf, slightly dry
50g Butter
2 tbsp light brown muscovado sugar
2 large Eggs, separated
2 bananas, mashed
whipped cream, to serve