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Steamed coconut puddings with caramelised bananas


  • Melted butter, to grease
  • 80g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 1 teaspoon vanilla essence
  • 2 teaspoons finely grated lime rind
  • 2 eggs
  • 150g (1 cup) self-raising flour
  • 70g (2/3 cup) desiccated coconut
  • 3 firm ripe bananas, peeled, thinly sliced
  • 55g (1/4 cup, firmly packed) brown sugar
  • 60ml (1/4 cup) thickened cream


  • Step 1 - Brush four 185ml (3/4-cup) capacity heatproof ramekins with melted butter to lightly grease. Line the bases with non-stick baking paper.
  • Step 2 - Add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat. Reduce heat to medium.
  • Step 3 - Meanwhile, use an electric beater to beat together the butter, caster sugar, vanilla and lime rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Add the flour and coconut, and use a metal spoon to fold until just combined. Spoon mixture evenly among ramekins and place in a 30cm-diameter bamboo steamer. Place steamer over the wok of simmering water (make sure base of steamer doesn't touch the water). Steam, covered, for 40-45 minutes or until a skewer inserted into the centres comes out clean. Remove from heat. Cover loosely with foil to keep warm.
  • Step 4 - Remove steamer from the wok and discard the water. Wipe wok dry with paper towel. Heat wok over medium-high heat. Add the bananas and brown sugar, and gently stir-fry for 1-2 minutes or until sugar caramelises. Add the cream and gently toss until just combined and heated through. Remove from heat.
  • Step 5 - Turn steamed puddings onto serving plates. Top with caramelised bananas and serve immediately.

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