{"id":121,"date":"2013-06-09T01:06:07","date_gmt":"2013-06-09T01:06:07","guid":{"rendered":"http:\/\/www.theorthopractice.com.au\/blog\/?p=121"},"modified":"2016-08-18T01:25:31","modified_gmt":"2016-08-18T01:25:31","slug":"upside-down-banana-pudding-with-cinnamon-custard","status":"publish","type":"post","link":"https:\/\/www.theorthopractice.com.au\/blog\/upside-down-banana-pudding-with-cinnamon-custard\/","title":{"rendered":"Upside down banana pudding with cinnamon custard"},"content":{"rendered":"<ul>\n<li>3 ripe bananas<\/li>\n<li>20g butter<\/li>\n<li>1 cup (250ml) boiling water<\/li>\n<li>1\/2 tsp. bicarbonate of soda<\/li>\n<li>60g butter, chopped, extra<\/li>\n<li>3\/4 cup (155g) brown sugar<\/li>\n<li>2 eggs<\/li>\n<li>1 cup (150g) self-raising flour<\/li>\n<\/ul>\n<p><strong>Step 1.<\/strong> Preheat oven to 180\u00b0C. Thinly slice one of the bananas. Heat the butter in a medium frying pan over high heat until foaming. Add the banana slices and cook for 30 seconds or until golden brown. Remove from heat. Place banana slices in the base a of each silicon mould.<\/p>\n<p><strong>Step 2.<\/strong> Use a fork to mash the remaining bananas until smooth. Add the boiling water and bicarbonate of soda &#8211; stir to combine. Set aside to cool slightly.<\/p>\n<p><strong>Step 3.<\/strong> Place the banana mixture, extra butter, sugar, eggs and flour in the bowl of a food processor and process until just combined. Pour evenly among the silicon moulds. Bake for 30 minutes.<\/p>\n<p><em><strong>Cinnamon custard<\/strong>: buy from shop OR combine milk and cinnamon in a small saucepan over medium heat.<\/em><\/p>\n<p><strong>Step 4.<\/strong>\u00a0Bring to a simmer (do not boil). Combine the flour, sugar and egg yolks in a heatproof bowl. While whisking, gradually add the hot milk. Whisk until smooth. Pour into a saucepan, place over low heat. Cook, stirring, for 5 minutes or until custard thickens and coats the back of a wooden spoon.<\/p>\n<p><strong>Step 5.<\/strong> Turn the puddings onto serving plates. Serve immediately with custard.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 ripe bananas 20g butter 1 cup (250ml) boiling water 1\/2 tsp. bicarbonate of soda 60g butter, chopped, extra 3\/4 cup (155g) brown sugar 2 eggs 1 cup (150g) self-raising flour Step 1. Preheat oven to 180\u00b0C. Thinly slice one of the bananas. Heat the butter in a medium frying pan over high heat until [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":139,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[20],"tags":[4,5,3,6,2],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.theorthopractice.com.au\/blog\/wp-json\/wp\/v2\/posts\/121"}],"collection":[{"href":"https:\/\/www.theorthopractice.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theorthopractice.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theorthopractice.com.au\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theorthopractice.com.au\/blog\/wp-json\/wp\/v2\/comments?post=121"}],"version-history":[{"count":1,"href":"https:\/\/www.theorthopractice.com.au\/blog\/wp-json\/wp\/v2\/posts\/121\/revisions"}],"predecessor-version":[{"id":140,"href":"https:\/\/www.theorthopractice.com.au\/blog\/wp-json\/wp\/v2\/posts\/121\/revisions\/140"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.theorthopractice.com.au\/blog\/wp-json\/wp\/v2\/media\/139"}],"wp:attachment":[{"href":"https:\/\/www.theorthopractice.com.au\/blog\/wp-json\/wp\/v2\/media?parent=121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theorthopractice.com.au\/blog\/wp-json\/wp\/v2\/categories?post=121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theorthopractice.com.au\/blog\/wp-json\/wp\/v2\/tags?post=121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}