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Choc Chip & Banana Pudding with Glossy Chocolate Sauce (Steamed)

The memory still warms me, decades later. My grandmother, a woman who rarely ventured beyond the well-worn recipes of her own mother, one day surprised us all. It was a grey, blustery afternoon, perfect for staying indoors, and the aroma wafting from the kitchen was unfamiliar yet utterly captivating. Gone was her usual apple crumble or treacle tart; in its place, a steamed pudding, infused with the comforting scent of banana and studded with melting chocolate chips. I remember the almost gingerbread-like warmth of it, the way the glossy chocolate sauce clung to each spoonful, and the delighted murmurs around the table. It felt like a special occasion, a moment of pure, unexpected joy – a feeling I hope to recreate with this recipe.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4
Yields: 4 pudding wedges
Dietary Type: Vegetarian

Ingredients

For the Pudding:

1 1/4 cups self-rising flour
6 tablespoons unsalted butter (or margarine)
2 ripe bananas
6 tablespoons sugar
1/4 cup milk
1 egg (beaten)
1/4 cup chocolate chips (or chopped unsweetened chocolate)

For the Glossy Chocolate Sauce:

1/2 cup sugar
1/4 cup water
6 ounces chocolate (chopped into small pieces)
2 tablespoons unsalted butter
2 tablespoons brandy (or orange juice)

Equipment Needed

Steamer or large saucepan with a tight-fitting lid
4-cup deep bowl (or 4 individual dessert bowls, or 8 ramekins)
Mixing bowls
Measuring cups and spoons
Saucepan
Wooden spoon
Foil

Instructions

Begin by preparing your steamer. If you don’t have a traditional steamer, you can use a large saucepan. Fill it about halfway with water and bring to a boil.
Grease a 4-cup deep bowl generously with butter or cooking spray. This will ensure the pudding releases easily after steaming. If you’re using individual dessert bowls or ramekins, grease those instead.
In a mixing bowl, sift the self-rising flour. This helps to incorporate air and prevents lumps.
Add the unsalted butter (or margarine) to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. The finer you break down the butter, the more tender your pudding will be.
In a separate bowl, mash the ripe bananas until they are smooth. Overripe bananas work best as they provide more moisture and sweetness.
Stir the mashed bananas into the flour and butter mixture. Make sure the bananas are evenly distributed.
Add the sugar to the mixture and mix well until everything is combined.
In a measuring cup or small bowl, whisk the milk and beaten egg together. This creates a liquid base that will bind the pudding.
Beat the milk and egg mixture into the pudding batter. Mix until just combined. Be careful not to overmix, as this can result in a tough pudding.
Stir in the chocolate chips (or chopped chocolate). Ensure they are evenly dispersed throughout the batter.
Spoon the pudding mixture into the prepared bowl. If using individual bowls or ramekins, divide the batter equally among them.
Cover the bowl lightly with a double thickness of foil. Crimp the edges to create a tight seal. This will prevent water from entering the pudding during steaming.
Steam the pudding for 2 hours. Place the bowl in the steamer basket and cover with the steamer lid. Ensure the water in the saucepan doesn’t boil dry; add more water as needed to maintain a steady level of steam.
For individual servings in dessert bowls or ramekins, divide the batter equally into 4 (or 8) containers. Cook in the steamer for 1 hour and test with a toothpick. If the toothpick comes out clean, the puddings are done. If not, cook for an additional 10 minutes and retest.
While the pudding is steaming, prepare the glossy chocolate sauce. In a heavy saucepan, place the sugar and water. Heat gently, stirring occasionally with a wooden spoon until all the sugar has dissolved.
Stir in the chopped chocolate until it is completely melted and smooth.
Add the butter and stir until it is also melted and incorporated.
DO NOT LET THE SAUCE BOIL. Boiling can cause the sauce to seize and become grainy.
Stir in the brandy (or orange juice). This adds a lovely depth of flavor to the sauce.
Set the sauce aside, but do not chill it. You want it to be warm and pourable when serving.
When the pudding has finished cooking, allow it to cool slightly in the bowl.
Run a knife around the top of the pudding to loosen it from the sides of the bowl.
Turn the pudding over onto a serving dish.
Serve warm with the glossy chocolate sauce ladled generously over each individual serving.

Expert Tips & Tricks

For a richer flavor, use dark chocolate chips or finely chopped bittersweet chocolate in the pudding.
If you don’t have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour.
To prevent the foil from sticking to the pudding, lightly grease the side that will be in contact with the pudding.
If your steamer basket is too small for the bowl, you can create a makeshift platform using heatproof ramekins or canning rings.
The brandy in the chocolate sauce can be substituted with other liquors like rum or coffee liqueur for a different flavor profile.
For an extra touch of decadence, add a dollop of whipped cream or a scoop of vanilla ice cream alongside the warm pudding and chocolate sauce.

Serving & Storage Suggestions

Serve the Choc Chip & Banana Pudding warm, straight from the steamer, with a generous drizzle of the glossy chocolate sauce. The presentation is simple yet elegant – the dark, glistening sauce cascading over the golden-brown pudding is visually appealing.

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or steam gently until warmed through. The chocolate sauce can also be stored in the refrigerator in an airtight container for up to a week. Reheat gently over low heat or in the microwave, stirring occasionally to prevent burning. It’s best served warm.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	876 kcal	N/A
Total Fat	50.8 g	78%
Saturated Fat	31.1 g	155%
Cholesterol	116.1 mg	38%
Sodium	536.5 mg	22%
Total Carbohydrate	106.5 g	35%
Dietary Fiber	10.3 g	41%
Sugars	57.4 g	229%
Protein	12.8 g	25%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free: Substitute the butter with a dairy-free margarine and use almond or soy milk instead of cow’s milk.
Gluten-Free: Use a gluten-free self-rising flour blend. You may need to add a binding agent like xanthan gum for a better texture.
Nutty Twist: Add a handful of chopped walnuts or pecans to the pudding batter for added crunch and flavor.
Spice It Up: A pinch of cinnamon, nutmeg, or ginger can enhance the warm, comforting flavors of the pudding.
Tropical Vibe: Use coconut milk instead of regular milk and add shredded coconut to the batter.

FAQs (Frequently Asked Questions)

Q: Can I bake this pudding instead of steaming it?
A: While steaming provides a uniquely moist texture, you can bake it in a water bath at 350°F (175°C) for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Q: Why is my pudding not rising properly?
A: Make sure your self-rising flour is fresh and that you are not overmixing the batter. Overmixing can develop the gluten in the flour, resulting in a dense pudding.

Q: Can I make this pudding ahead of time?
A: Yes, you can steam the pudding a day in advance and store it in the refrigerator. Reheat it gently before serving. The chocolate sauce can also be made ahead and stored separately.

Q: What if I don’t have brandy?
A: Orange juice is an excellent substitute for brandy in the chocolate sauce. You can also use rum, coffee liqueur, or simply omit the alcohol for a more family-friendly version.

Q: How do I prevent the chocolate sauce from becoming grainy?
A: Avoid boiling the sauce and ensure the sugar is completely dissolved before adding the chocolate. If the sauce does become grainy, try adding a tablespoon of milk or cream and stirring gently.

Final Thoughts

This Choc Chip & Banana Pudding is more than just a dessert; it’s a hug in a bowl, a comforting reminder of simple pleasures and shared moments. I encourage you to try this recipe and create your own memories around it. Don’t be afraid to experiment with variations and substitutions to make it your own. And, most importantly, share it with loved ones. I’d love to hear about your experience – please feel free to share your feedback and photos. Perhaps pair it with a robust cup of coffee or a sweet dessert wine for the ultimate indulgence. Happy baking!

Choc Chip & Banana Pudding W/Glossy Choc Sauce (Steamed) Recipe