In Ireland, “pudding” is unlike what you might find in America. It’s more like an extremely moist cake (often cooked by steaming) than a creamy, mousse-like dessert. Believe me, though, it’s just as comforting. As you might imagine, I adore this version even more because of my love for bananas. It’s too bad I didn’t start making this with bananas until I was an adult—I would have loved the gooey sweetness of this dessert after a Sunday meal when I was a kid.
Makes 8 servings
1 Place a steamer basket in a large, deep saucepan. Fill the pan with water until it touches the bottom of the basket. Bring the water to a simmer.
2 Using a stand mixer fitted with the paddle attachment, or a handheld electric mixer, cream together the butter and sugar until light and pale in color.
3 Add the eggs one by one and beat until incorporated.
4 Add the almond flour, all-purpose flour, baking powder, and banana and mix until combined.
5 Pour the pudding batter into a large (2-quart/2-liter) pudding mold or bowl that will fit inside the saucepan and steamer and cover tightly with plastic wrap (I wrap the whole bowl a few times).
6 Set the bowl in the steamer, cover, and reduce the heat to medium-low. Steam the pudding for about 2 hours, until it is firm in the middle. Keep an eye on the water level in the saucepan and add water as needed if it gets low.
7 Remove the plastic wrap and turn the pudding out onto a plate.
8 Serve warm, with the caramel sauce and whipped cream.