2 ripe bananas
100 g (4 oz) self-raising flour
5 ml (1 tsp) baking powder
15 ml (1 tbsp) cocoa powder
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
2 size 3 eggs
100 g (4 oz) plain chocolate
25 g (1 oz) butter
30 ml (2 tbsp) milk
100 g (4 oz) self-raising flour
5 ml (1 tsp) baking powder
15 ml (1 tbsp) cocoa powder
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
2 size 3 eggs
100 g (4 oz) plain chocolate
25 g (1 oz) butter
30 ml (2 tbsp) milk
method
1. Using the processor slice bananas. Reserve.
2. Place the flour, baking powder and cocoa into processor bowl. Add the margarine, sugar and eggs and process for 20 seconds until light and creamy. After 10 seconds stop the machine and scrape down ingredients. Stir in sliced bananas.
3. Spoon the mixture into a greased 0-8 litre (1 1/2 pint) fluted mould or ovenproof pudding basin. Cover tightly with greased foil.
4. Bake ingredients at 180°C, 350°F, Gas No. 4 for 1 hour in the centre of the oven.
5. For the sauce, melt the chocolate and the butter in a basin standing in a pan of hot water. Stir in the milk and allow to heat through.
6. Serve with the pudding.
2. Place the flour, baking powder and cocoa into processor bowl. Add the margarine, sugar and eggs and process for 20 seconds until light and creamy. After 10 seconds stop the machine and scrape down ingredients. Stir in sliced bananas.
3. Spoon the mixture into a greased 0-8 litre (1 1/2 pint) fluted mould or ovenproof pudding basin. Cover tightly with greased foil.
4. Bake ingredients at 180°C, 350°F, Gas No. 4 for 1 hour in the centre of the oven.
5. For the sauce, melt the chocolate and the butter in a basin standing in a pan of hot water. Stir in the milk and allow to heat through.
6. Serve with the pudding.
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