Steamed puds are a newish beast to me and I was quite intimidated to try them.  FEAR THE SOGGY PUDDING!  But, really guys, they’re not so hard – and nothing worse than a supermarket job.  Using up your brown bananas and not making a banana bread? Yeah, let’s do this! You could experiment with microwaving for a quicker cook.  If time cooking isn’t a problem then go for it, you won’t be disappointed.  The pudding has a light spice, and the steamed sponge pairs perfectly with the banana for a comfort food extravaganza.


Not sure if you have a pudding basin? Well, if you have a tub left over from a Christmas pudding, you do!  And it’s perfect for this.


Squidgy, sweet, gently spiced (and goes down well with a cheeky glass of rum or whiskey).  Bananas aren’t my favourite; very sweet and cloying.  So cooking them up like this is, for me, how to make the most of them, especially if you’re trying to cut down a little on sugar. Even if you’re not (I’m not), making the most of the sweet, fudgy ‘nana is the way forward to make sure there’s never a leftover leftover (sorry).

Pudding! Ice cream! I’m sold​.

Paul Merrett’s Banana Sponge
Adapted, barely, from‘Economy Gastronomy’ p301


175g soft unsalted butter
175g plain flour
1tsp baking powder
1.5tsp mixed spice
175g caster sugar
2 eggs
3tbsp milk
4 really ripe bananas, fresh or frozen (weighing about 300g)
1 tub vanilla, rum & raisin or caramel ice cream


Chopping board
Sharp knife
1.2 litre pudding basin Lid
OR piece of foil
Whisk Fork/small whisk
2 mixing bowls
Saucepan (with steamer if you have one)


Food processor


40m prep
1.5 hours cooking




Remove butter from the fridge a couple of hours before you intend to start cooking
Grease the pudding basin with unsalted butter
Find the lid or cut a piece foil that will act as a lid; grease the lid
Cut a piece of string to hold the lid on
Just before you start, cut the bananas into messy dice (about 5mm). Don’t leave them out and cut for too long, as they will go dark brown and stringy


Beat butter, flour, spice,sugar and eggs until they become a smooth, thick batter by hand or using a food processor
Add milk and mix in well
If using a processor stir in the bananas by hand; either way your batter is ready
Fill the basin (around 3/4- you need some space at the top for the sponge to expand)
Either pop the lid/foil on (if foil it should be lose) and tie it on with string/nice big elastic band
Put a large pot on the hob and pour in around 5cm of water. When the water is boiling gently placed the pot in


Put a steamer pot on and placed the pudding basin into the steamer section
Either way, let the pudding steam away for about 1.5 hours on a medium heat
MAKE SURE IT DOESN’T DRY OUT! Check at least every 15 minutes
To test the sponge, stick a metal skewer into it – when it’s done the skewer will come out clean
Either serve straight away or cooled, stored in the fridge and microwaved until warm
Serve with ice cream (I like rum and raisin)

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