VICEROY’S BANANA PUDDING
Sharing the recipe of one of the dessert dishes that I showcased and served during the recent Colonial Cuisine Food Promotion Event at the J W Marriott Hotel New Delhi Aerocity. I have used an old recipe of my mum's but recreated it by standardizing the quantities in grams
Serves 6
Ingredients
Sharing the recipe of one of the dessert dishes that I showcased and served during the recent Colonial Cuisine Food Promotion Event at the J W Marriott Hotel New Delhi Aerocity. I have used an old recipe of my mum's but recreated it by standardizing the quantities in grams
Serves 6
Ingredients
200 grams refined flour or maida
200 grams butter
100 grams sugar
A pinch of salt
2 eggs beaten well
1 teaspoon baking powder
3 bananas cut into slices
6 teaspoons lemon juice
1 cup fresh cream whipped with 2 teaspoons sugar
½ cup desiccated coconut
200 grams butter
100 grams sugar
A pinch of salt
2 eggs beaten well
1 teaspoon baking powder
3 bananas cut into slices
6 teaspoons lemon juice
1 cup fresh cream whipped with 2 teaspoons sugar
½ cup desiccated coconut
Beat the butter and sugar together till fluffy. Add the eggs and continue beating for a few minutes. Add in the flour, salt and baking powder and mix well.
Pour the mixture in a greased baking dish. Arrange the banana slices evenly on top. Sprinkle lemon juice and desiccated coconut over the slices.
Bake at 160 C for 25 minutes until brown on the top.
Decorate with whipped cream if desired
No comments:
Post a Comment