Desserts · ALWAYS FREE
Banana & cocoa steamed puddings
Soft cocoa and banana sponge puddings steam in individual ramekins and are served warm.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Use 0.176 oz of the oil to grease four heatproof 8-fluid-ounce (1 cup + 0.69 tsp) ramekins. Set a rack inside a deep lidded pot wide enough to hold all four ramekins. Bring water below the rack to a gentle simmer; water is for steaming, not an ingredient.
- Whisk flour, cocoa, baking powder and salt thoroughly. In another bowl whisk banana, sugar, egg, milk and remaining 0.705 oz oil. Fold dry ingredients into wet just until combined; do not taste raw batter. Divide equally among ramekins, leaving room to rise.
- Cover each ramekin with a small piece of baking parchment and foil, crimped around the rim with a loose central pleat. Place on the rack above the water, cover the pot and steam gently 30-35 minutes. Maintain simmering water below the rack, adding hot water carefully if needed.
- Check one pudding: a skewer should emerge without wet batter and the center should reach at least 160°F (71°C). If needed, recover and steam 5 minutes longer. Lift out with protection from hot steam, uncover away from your face and rest 5 minutes before serving in the ramekins. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 272 kcal
- Protein
- 6.3 g
- Total carbohydrate
- 44.8 g
- Total fat
- 9.2 g
- Total sugars
- 17.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Profiles match raw edible produce and proteins, dry grains and flour, drained canned beans, tomatoes with juice, plain whole-milk yogurts and specified cheese. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Banana & cocoa steamed puddings: peeled ripe banana; all-purpose flour; unsweetened cocoa powder; granulated sugar; beaten egg without shell; whole milk; canola oil; baking powder; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
