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Chocolate Banana Bread Pudding with Chocolate Sorbet
Serves 6

120 g (4 1/2 oz) butter
100 g (4 oz) soft light brown sugar
100 g (4 oz) granulated sugar
2 medium eggs
250 g (9 oz) very ripe bananas, mashed
325 g (11 1/2 oz) plain flour
1 teaspoon baking powder
A good pinch of salt

175 ml (6 fl oz) double cream
575 ml (19 fl oz) milk
65 g (2 1/2 oz) butter, diced
250 g (9 oz) dark plain chocolate broken in small pieces
3 eggs
2 egg yolks
150 g (5 oz) soft brown sugar

190 ml (6 1/2 fl oz) double cream
2 tablespoons granulated sugar
120 g (4\xbd oz) plain chocolate broken in small pieces
1 tablespoon butter, diced

15 g (1/2 oz) cocoa powder
50 g (2 oz) icing sugar
50 g (2 oz) plain flour
1 egg white
50 g (2 oz) butter, melted

Pre-heat the oven to 180C/350/gas 4. Butter a 900 g (2 lb) loaf
tin and line it with greaseproof paper. Cream the butter with the
soft light brown and granulated sugars. Beat the eggs together and
add slowly to the butter mix. Mix the mashed ripe banana into the
butter mixture. Sieve together the flour and baking powder with
the salt and fold into the banana-butter mix. Spoon the mixture
into the lined tin and cook for 50-60 minutes. Leave to cool for
10-15 minutes before turning out of the tin. Once cold, remove all
the crust from the loaf. The banana bread can now be cut into 1
cm ( in) dice. This is now ready to be soaked with the chocolate
custard.

To make the chocolate custard, bring the cream and milk to the boil
in a saucepan. Put the butter and chocolate in a bowl, pour on the
cream mixture and stir, melting the two together. Whisk together
the eggs, egg yolks and sugar. Pour on the chocolate cream and
strain through a sieve. Pour the chocolate custard onto the diced
banana bread, mix in well to help the banana bread soak up the
chocolate flavour. Leave to soak for 30 minutes.

For the chocolate ganache, bring the double cream to the boil with
the granulated sugar, and pour over the chocolate and butter in a
bowl and mix well. Leave to chill and set.

Once set and firm, roll the ganache into balls approximately 2.5
cm (1 in) in diameter and refrigerate until needed. These ganache
balls will be placed in the centre of the cakes, creating the melted
chocolate filling.
Now make the chocolate tuiles. You will need a large sheet of baking
parchment to spread the biscuits on and a stencil to shape them,
which could be a triangle, leaf shape, circle, etc. I prefer to
cut a circle 7.5-10 cm (3-4 in) in diameter from a plastic carton
or lid. This gives you a permanent stencil to wash and use time
and time again. Pre-heat the oven to 160C/325F/gas 3.

Sieve together the cocoa powder, icing sugar and flour. Slowly mix
in the egg white, then the melted butter. Place the stencil on the
baking parchment. Spread over enough of the mixture to give a thin
shape. Lift and repeat the stencil shapes. Bake for 5-6 minutes.
Once they are cooked and while still warm, lift the biscuits off
the paper with a palette knife and drape them over upturned cups
or small bowls to give you a biscuit-cup shape to sit the sorbet
in. You could also cut a cardboard cylinder from the centre of a
roll of foil or cling film in half lengthways. Push a tuile into
it, which will give you a curved biscuit once it has cooled. The
cooked tuile biscuits will keep for 48 hours if kept in an air-tight
container.

To finish the dish, pre-heat the oven to 160C/325F/gas 3, or a
little higher. Butter six 7.5 cm (3 in) diameter, 5 cm (2 in) deep
pastry rings. Put them on greased baking parchment or greaseproof
paper on a baking sheet. Spoon a layer of the soaked cake into the
moulds and put a ball of ganache in the centre. Continue to fill
the moulds with care until the ganache ball is covered. Bake the
puddings for 10-15 minutes.

During the baking, the chocolate custard and banana cake mixture
will set and give a baked-cake finish with melting ganache inside.
Leave the puddings to cool or serve immediately. The advantage of
this dessert is that these puddings can be left to cool and then
refrigerated. To serve, they then simply need to be microwaved.

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