Recipe by Sweet surrender
Easy to make, glorious tasting puddings - this is almost as good as snuggling into goose-down pillows and a big warm quilt. Heart wrenchingly comforting, every bite makes me feel like I'm in a homely old kitchen... This was inspired by and very loosely based on Nigella's cherry clafoutis. I use a 12 cup non-stick muffin tray for this.
- 1 teaspoon canola oil
- 75 g plain white flour
- 50 g caster sugar
- 4 large eggs (at room temperature)
- 300 ml fresh milk
- 1 teaspoon vanilla extract
- 5 -6 very ripe bananas, thickly sliced (each should yield approx 5 one-inch-thick rounds)
- maple syrup, to serve
- thickened cream, to serve (optional)
Directions See How It's Made
- Divide the oil evenly into the muffin tray and put it into the oven, then Pre heat the oven to 220 degrees celsius.
- Mix the flour and sugar in a large bowl, then whisk in the eggs one at a time. It is best to use a large bowl (preferably one with a lip on side for easy pouring later) as the batter will be rather watery.
- Lightly whisk the milk and vanilla extract into the batter.
- When the oven is well pre-heated (and no sooner!), slice the bananas, then take the muffin tray out of the oven and shut the oven door quickly.
- Working quickly as you want the muffin tray to remain as hot as possible: Tumble 3 or 4 banana slices into each muffin cup, then gently divide the batter into the cups, leaving about a half a centimetre from the top as the pudding will rise!
- Put the tray back into the oven, then lower the temperature to 200 degrees celsius. Bake for 15 to 20 minutes or until the pudding is golden and puffed up. (Do check after 10 minutes to make sure the top doesn't burn).
- The puddings will deflate when you remove it from the oven. Let it rest for about 10 minutes before carefully removing them from the tray. Serve drizzled with maple syrup and thickened cream if using. Mm-mm!