Banana Chocolate Pudding with Rum Raisin Sauce
Traditional British Recipes

Banana Chocolate Pudding with Rum Raisin Sauce

On the Hob
serves 4

This banana chocolate pudding is a proper comfort dessert: soft ripe bananas folded through a silky chocolate custard, then topped with raisins warmed in rum, brown sugar and butter.

It is quick enough for a weekend treat but feels special at the table. Serve it warm for a loose pudding, or let it stand for a few minutes if you prefer a thicker spoonable set.

DessertVegetarianAfternoon-tea
15 mins prep15 mins cook30 mins total

  1. Put the raisins and rum in a small pan and warm gently for 1 minute. Take off the heat and leave them to soak while you make the pudding.

  2. Whisk the milk, cream, caster sugar, cornflour and egg yolks together in a medium saucepan until smooth.

  3. Set the pan over a medium-low heat and cook, stirring constantly, for 6–8 minutes until the custard thickens enough to coat the back of a spoon. Do not let it boil.

  4. Remove from the heat, then stir in the vanilla and dark chocolate until the chocolate melts. Fold in the sliced bananas gently so they stay in pieces.

  5. Return the rum-soaked raisins to a low heat with the brown sugar and butter. Simmer for 2–3 minutes until glossy and syrupy.

  6. Spoon the warm banana chocolate pudding into bowls and finish with the rum raisin sauce. Serve straight away, or leave for a few minutes if you prefer a thicker set.

Keep cooking

Related recipes