Indulge In A Tropical Delight: Try This Dark Rum And Banana Pudding Recipe
Golden, dark, black, and white rum all stem from the same clear spirit. What distinguishes dark rum from the rest is its maturation process in wooden barrels, rather than undergoing immediate filtration and bottling after distillation. This ageing process imbues dark rum with oaky, woody, and molasses flavours, along with its characteristic colour change. Captain Morgan is one such premium brand of dark rum that goes well in cocktails, but also a lot of spiced and fruity desserts.
Why does dark rum go well with desserts?
Dark rum complements a variety of desserts, including fruit cake with rum-soaked dried fruits and nuts, tiramisu, trifle, rum balls, and anything featuring bananas. Why this spirit goes hand in hand with banana is because it adds depth to the natural sweetness of the fruit. The molasses undertones in the dark rum also enhance the caramelisation of the bananas when cooked, turning the humble fruit into a luxurious and indulgent flavour bomb.
Try this dark rum and banana pudding to enjoy the merging of these two tropical elements. Experience the delightful combination with this incredibly easy to make dark rum and banana pudding recipe.
You can omit or reduce the quantity of rum if you’re serving this to youngsters or teetotalers. Even with the specified amount of rum, the dessert won’t be alcoholic because the cooking process burns it off. What remains are just the flavours of the rum.
Ingredients
6 tbsp of butter
3/4 cup of flour
1 tsp of baking powder
1/2 tsp of baking soda
1/2 cup of packed brown sugar
1 whole banana
1 egg
1 tbsp of Captain Morgan rum
1 tsp ginger powder (cinnamon also pairs well)
Ice cream to serve
For the rum caramel topping
1/3 cup of packed brown sugar
2 tbsp of golden syrup
60 ml of Captain Morgan rum
100 ml of water
Instructions
Preheat the oven to 165 C and mash roughly ¾ of the banana. Set the rest aside for garnishing.
Crack and beat an egg in a small bowl.
In another bowl, sieve the flour, and add baking powder, baking soda, and ginger powder to it.
Cut the butter, ensuring it’s at room temperature, into equal cubes. Reserve some of it to grease the ramekins.
Then cream the cubed butter and brown sugar until pale and fluffy.
Gradually incorporate the egg, Captain Morgan rum, followed by banana, and finally the flour into this.
After greasing the ramekins, pour the banana rum cake mixture into these.
Then create a caramel rum syrup by boiling the water with sugar and golden syrup. Add the rum and let the syrup simmer.
Place the ramekins into a baking sheet filled with about a few centimetres of boiling water.
Pour the caramel syrup on top and decorate with banana slices.
Cover each ramekin with foil so that the puddings can steam.
Bake in the preheated oven and bake for about 69 minutes, ensuring that the water in the baking tray doesn’t run out.
Take out the puddings from the oven and test for readiness. They should be jiggly yet firm.
Once the ramekins are cool to touch, run a knife around the edges of the pudding and then invert them onto your serving dish.
Serve immediately with ice cream.
You can also create a bigger batch of caramel syrup to give the dessert a final drizzle.
