Mike Ward, Head Chef at the Lodore Falls Hotel, is becoming quite a regular on the Mike Zeller show on BBC Radio Cumbria. Today our Mike describes how to make a New York inspired pudding following his trip to the Big Apple last week…
Chocolate Banana Bread & Peanut Butter Pudding
- 285g/ 10oz Plain Flour
- 1tsp Bicarbonate of Soda
- ½ tsp salt
- 110g/ 4oz Butter, plus extra for greasing
- 225g/ 8oz Caster sugar
- 2 Eggs
- 4 Ripe bananas
- 85ml/ 3 fl oz Buttermilk (or normal milk with 1 ½ tsp lemon juice)
- 1 tsp Vanilla extract
- 100g/ 4oz Dark Chocolate chips or chopped chocolate
- Pre heat oven to 180˚C/ 350˚F/ Gas 4
- Sift flour, bicarb & salt into bowl
- In a separate bowl, , cream butter & sugar together until light & fluffy
- Add eggs, mashed bananas, buttermilk & vanilla to the butter & sugar mixture & mix well, then fold in flour & chocolate
- Grease loaf tin (20cm x 12.5cm/ 8”x 5”) & pour in mixture
- Bake in oven 45-50mins until well risen & golden brown
- Remove from oven & cool in tin for a few minutes, then turn out onto wire rack to cool completely.
NB: Keep in an airtight container.
Chocolate Custard -
- 1 pint/ 570ml Double cream
- 8floz/ 225ml Milk
- 6 Egg yolks
- 2oz/ 50g Caster sugar
- 2 Level tsp cornflour
- 4oz/ 100g Dark chocolate (chopped)
- Heat milk & cream together
- Pour onto chopped chocolate and stir until dissolved
- In another bowl, whisk egg yolks, sugar and cornflour together
- Whisk hot cream and chocolate mixture into egg and sugar gradually until all incorporated
- Return to pan and gently bring to simmering point stirring all the time.
- Remove from the heat.
To serve the pudding:
- Slice the banana bread into finger thick slices
- Spread the crunchy peanut butter on the banana bread
- Arrange the slices in a buttered oven proof dish, slightly overlapping
- Pour over chocolate custard (enough to cover)
- Leave to soak for 15-20mins approx
- Bake in a water bath in the oven 40-45mins approx
- Remove from oven and serve with double cream or ice cream.
Try a slice with a cup of tea or coffee – Lovely!
The Lodore Falls‘ Head Chef Mike Ward has become a monthly regular on BBC Radio Cumbria after his recipes have become a hit with listeners and radio presenters alike.
Mike Zeller from BBC Radio Cumbria & his very own self-assembled dessert
Today Mike appeared on the Mike Zeller Show to demonstrate how to make and assemble a classic summer dessert; Raspberry Shortbread Tower, With Chantilly Cream & Raspberry Coulis.
Chef Mike offers some simple tips on the show such as:
When mixing the flour, butter, icing sugar, salt and vanilla together, handle it as lightly as possible and avoid working it too much so that the shortbread doesn’t become too tough.
When rolling out the pastry, place it between two sheets of baking paper to stop it from sticking to the work surface and rolling pin. This saves the mess of using flour.
Listen to Mike and Mike on BBC Radio Cumbria (available to listen until 1 September 2011).
Fancy trying out one of Mike Ward’s fantastic meals but don’t want to make it yourself? Why not visit the Lodore Falls Hotel for lunch or dinner one day?
Now for the important part…
How to make and assemble a Raspberry Shortbread Tower, With Chantilly Cream & Raspberry Coulis
Makes six portions (allow approx ½ punnet raspberries per person)
- 250 g Flour
- 200g Butter
- 100g Icing Sugar, sifted
- Pinch of salt
- Vanilla pod or a few drops of vanilla extract
- Sift the flour and sugar into a bowl, add salt and diced butter
- Work lightly with finger tips, to a fine crumb stage. Add seeds from ½ vanilla pod or the extract, mix together
- Note: light handling is essential to keep shortbread nice & light, don’t over work the dough.
- Wrap in cling film and chill in fridge for at least 2 hours
- Shortly before you want to roll out the shortbread, take the dough out of the fridge and leave at room temperature until pliable
- Roll out on a lightly floured work surface (or between two sheets of non stick baking parchment), to approx 3mm (1/8 inch) thick.
- Cut with a round 6cm approx cookie cutter (18 in total) and place on non stick baking sheet. Bake in a pre heated oven 160˚C/ 325˚F/ Gas 3 until golden, approx 8 mins in convection oven, or 15 mins in a conventional oven.
- Carefully place on cooling rack and leave until cold, then store in an airtight container
- 300ml Double cream
- 1 tsp Icing Sugar
- Seed scraped from ½ vanilla pod or a little vanilla extract
- Whip cream until soft peaks form, add sugar and vanilla, stir together
- Do not over whip or the cream will be too stiff
- Place in a piping bag with small/med star nozzle
For the plates
- 250ml Raspberry coulis (shop bought, or make your own by liquidizing fresh raspberries and icing sugar to sweeten. Then pass through a fine sieve)
- 1x small carton natural yogurt
- When ready to serve, make a pool of raspberry coulis on each plate. Move plate around to spread coulis evenly.
- Shake yogurt carton to mix well then pierce a small hole near the rim of the lid, leaving the rest intact and closed.
- Turn the carton upside down over the coulis, squeezing gently, make a line of yogurt towards the outer edge of the coulis. Using a cocktail stick, create a swirling pattern through the yogurt and coulis.
- Then place a small swirl of cream from piping bag in the centre of the plate and place the first disc of shortbread on top. (This will help to hold it in place). Then assemble the tower by making a swirl of cream in the centre of the shortbread, then place raspberries around the edge, place the next disc of shortbread and repeat to form second layer.
- Top with final disc, dust with icing sugar, garnish with cream, raspberry and mint leaf. Serve!
If you had a go at making this dessert then why not let us know how it went and even post a photo of it on our Facebook page.
Raspberry Sablé – the perfectly stunning yet simple summer dessert
This month’s recipe is from Sebastien Gilli, Head Chef of the Borrowdale Hotel…
Sebastien says “the Raspberry Sablé dessert looks impressive but is easy to make and is completely in tune with this time of the year - lots of fresh, juicy berries, lazy summer days and al fresco eating in the garden.” More
The Head Chef at Lodore Falls Hotel, Mike Ward has been on BBC Radio Cumbria again discribing his Triple Chocolate Delice Berry and Portwine Compote.
Listen to Mike by clicking the the link and scrolling along to 2hours 28minutes – BBC RADIO CUMBRIA LISTEN AGAIN (available until 12:02 Tuesday 31st August) or if you want to give the his dish a try why not download the recipe HERE