BAKED BANANA PUDDINGS WITH BOOZY RUM CARAMEL

Baked Banana Puddings with Boozy Rum Caramel image

Deliciously moist & flavourful baked banana puddings with a spoon-licking, boozy, rum caramel. Rich, sticky & truly indulgent!

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients

2 medium bananas mashed with a fork
4 tablespoons coconut oil (measured after melting)
1 tablespoon blackstrap molasses
1 tablespoon vanilla extract
250mls unsweetened non-dairy milk
75g (1/2 cup) coconut sugar (any granulated sugar will work as a sub but it's a bit heavier so half a cup will be about 100g)
1 teaspoon ground cinnamon
1/2 teaspoon salt
270g spelt flour or 2 cups filled by spooning the flour into the cups (I have not tested these puddings with any other flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
10 medjool dates stoned and chopped finely (dried dates can be subbed but soak them in hot water for 15 mins first)
1/2 cup chopped walnuts (optional)
150g (1 cup) coconut sugar
10 tablespoons of rum (I used Kraken Black Spiced Rum but any dark rum will be fine - 10 tablespoons is about 2 miniature bottles. If you want to make this pudding alcohol free then use water instead)
6 tablespoons cashew butter (almond butter would probably work too)
1/2 teaspoon salt
4 to 8 tablespoons water
More walnuts for sprinkling (optional)

Steps:

Preheat the oven to 350°F
Grease 8 individual pudding basins capacity of each about 175mls. (See recipe notes for alternative)
Line the bottom of each one with a circle of parchment paper.
In a large bowl add all of the dry ingredients - (sugar, cinnamon, salt, flour, baking powder and baking soda).
In a jug or another bowl, mix all of the wet ingredients together well - (mashed banana, liquid coconut oil, molasses, vanilla and milk).
Pour the wet into the dry and mix well but don't over mix. Just enough to get everything combined enough that you can't see any dry flour.
Pour in the walnuts and dates and stir well again.
Spoon the mixture into the 8 prepared tins. Level the tops, place on a baking sheet and bake for 25 - 30 mins. When done they start coming away from the sides a bit and the sponge on top will bounce back if you poke it with a finger. The tooth pick test isn't too reliable because of the banana bits in it.
Remove from the oven and serve immediately or leave to cool in their tins.
Add the coconut sugar and the rum to a small pan.
Heat over a medium heat, swirling the pan occasionally, until the sugar is completely melted and both are combined. It only takes a minute or two. As soon as it starts bubbling remove from the heat.
Stir in the cashew butter and the salt and 4 tablespoons of the water.
Put back over a low heat and stir well until combined. The light coloured flecks will lessen as you stir. Don't let it boil as it can burn really easily. Remove from the heat if it gets too hot,
Check the consistency. I used a total of 8 tablespoons of water in mine but it will vary depending on how liquidy your cashew butter is. Just add enough to make it a thickish, very pourable caramel consistency.
It is ready in a few minutes, as soon as it is combined well.
Serve the puddings straight from the oven with a drizzle of warm rum caramel sauce, a sprinkle of chopped walnuts and a dollop of ice-cream or some coconut whipped cream.