Caramel Banana Steamed Pudding - cooking recipe

Ingredients

None None FOR THE CARAMEL SAUCE
1/2 cup firmly packed light brown sugar
1/2 cup light cream
4 tbsp (1/2 stick) butter, chopped
None None FOR THE STEAMED PUDDING
6 tbsp (3/4 stick) butter, softened
1/2 cup firmly packed light brown sugar
1 None egg yolk
1 None egg
2/3 cup mashed banana
1 1/3 cups self-rising flour
1 tsp ground cinnamon
1/3 cup milk

Preparation

Grease 5-cup round baking dish.
For the caramel sauce, combine all ingredients in small saucepan. Sir on medium heat, without boiling, until sugar dissolves. Reduce heat to low; simmer, stirring, about 3 mins or until thickened slightly.Pour half the sauce into prepared dish.
For the steamed pudding, beat butter, sugar and yolk in large bowl with electric mixer until light and fluffy. Beat in egg. Stir in banana. Stir in sifted dry ingredients and milk, in two batches. Spoon mixture over sauce in dish; cover tightly with foil.
Place steamer basket in 6-quart pressure cooker; add 2 cups water. Place baking dish on a tea towel. Use tea towel to lower dish into basket in cooker. Fold tea towel overhang over top of dish; secure lid of cooker. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 32 mins.
Release pressure using the quick release method; remove lid. Remove dish from cooker. Serve pudding drizzled with remaining caramel sauce.