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75 g/3 oz unsalted (sweet) butter, plus
extra for greasing
50 g/2 oz dark brown sugar
3 ripe bananas
15 ml/1 tbsp dark rum
2 eggs, separated
175 g/6 oz self-raising (self-rising) flour, sifted
Dark Rum Sauce, to serve |
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Method:
Beat together the butter and sugar until
light and fluffy. Mash two of the bananas with the rum and beat into
the butter mixture with the egg yolks. Fold in the flour with a metal
spoon. Whisk the egg whites until stiff, then fold into the mixture
with a metal spoon. Thinly slice the remaining banana. Spoon half the
mixture into a 1 liter greased pudding basin. Top with the banana
slices. Spoon over the remaining mixture. Cover with double thickness
of greased greaseproof (waxed) paper or foil, with a pleat in the
centre to allow for rising. Twist and fold under the rim to secure.
Steam for 1.5 hours. Loosen the edge and turn out on to a warmed
serving plate. Serve with Dark Rum Sauce.
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