Newcastle Living Magazine

Edition 9

Roasted Banana Pudding

With its decadent taste and beautifully contrasted textures, who doesn’t love the perfect pudding? Here, Head Chef Shayne Mansfield takes us through how to make a roasted banana pudding with jaggery sauce, peanut brittle, and crème fraiche. 



4 Ripe Bananas
280g Butter
180g Sugar
4 Whole Eggs
125g Almond Meal
125g Polenta
1/2 Vanilla Pod, scraped

Jaggery Sauce

150g Okinawa Sugar
75g Butter
120g Coconut Cream

Peanut Brittle

1/2 cup Sugar
1/4 cup Water
1/4 cup Glucose
1 tsp Salt
2 tsp Butter
1 tsp Baking Soda
Garden of Eden



  1. Preheat the oven to 200 degrees and place bananas on the tray and into the oven.
  2. Roast them until blackened, about 15-20 minutes. Remove and allow to cool.
  3. Meanwhile cream butter, vanilla and sugar in the kitchen and aid together until light and fluffy.
  4. Add eggs one at a time, making sure they are well incorporated.
  5. Once bananas are cool enough to touch, remove from skins, reserving all the liquid and pulp.
  6. Mash bananas and fold into butter mix, then slowly add polenta, almond meal and mix well.
  7. Place mixture into greased molds and into a deep tray, add cold water to the tray so it comes halfway up the molds (bain-marie style), add a sheet of greaseproof paper and cover tightly with tin foil.
  8. Reduce oven temp to 165 degrees and bake puddings for 45-50 minutes depending on mold size.

Jaggery Sauce

  1. Add all ingredients to the pot and bring to a simmer whisk well.

Peanut Brittle

  1. Place sugar, water and glucose in a saucepan and cook to 120 degrees.
  2. Add peanuts and salt and continue to cook slowly until a dark amber caramel.
  3. Remove from the heat and immediately stir in the butter then baking soda.
  4. Pour out onto a greaseproof lined tray and reserve in the freezer until needed.
  5. Serve pudding warm with sauce, crushed brittle and whipped crème fraiche.

Menu made by …

Shayne Mansfield

Shayne Mansfield
Head Chef at Flotilla