Steamed banana and ginger pudding with brûléed bananas

Steamed banana and ginger pudding with brûléed bananas

Taste of Australia
10 mins
Cooking time
85 mins
Stuart Scott

Norman Lindsay (1879–1969), artist, cartoonist and writer, was both proficient and prolific in pen and ink drawing, etching, woodcuts, watercolours and sculpture. Lindsay’s The Magic Pudding (1918) is an enduring children’s classic so, in the beautiful grounds of the Norman Lindsay Gallery & Museum in Faulconbridge, New South Wales, I cooked my own pudding, using fresh ginger rather than ground ginger to give it a modern edge.


Quantity Ingredient
90g butter, plus extra to grease
115g golden syrup, dark corn syrup or treacle
3/4 teaspoon bicarbonate of soda
1 ripe banana, mashed, plus 2 bananas, extra, sliced into 1 cm pieces diagonally
1 teaspoon grated fresh ginger
60ml milk
125ml strong espresso coffee
1 egg
225g self-raising flour
1 1/2 tablespoons sugar
cream, to serve

Coffee and ginger glaze

Quantity Ingredient
175g golden syrup, dark corn syrup or treacle
45g butter
125ml strong espresso coffee
1/2 teaspoon grated fresh ginger


  1. Grease a 2 litre pudding steamer or heatproof ceramic bowl with butter.
  2. Combine the golden syrup and butter in a medium saucepan and stir over low heat until smooth. Remove from the heat and stir in the bicarbonate of soda.
  3. Whisk the banana, grated ginger, milk, coffee and egg together in a pitcher. Mix the banana mixture and the self-raising flour into the saucepan in two batches and stir until well combined.
  4. Pour the mixture into the prepared steamer or bowl. If using a bowl, cover securely with pleated baking paper and foil. If using a steamer, secure with a lid.
  5. Place the pudding steamer in a large saucepan with enough boiling water to come halfway up the sides of the steamer; cover the saucepan with a tight-fitting lid. Boil for 75–80 minutes, replenishing the water as necessary to maintain the same level. Stand the pudding for 5 minutes before turning onto a plate.
  6. To make the coffee and ginger glaze, combine all the ingredients in a small saucepan over medium heat, stirring until smooth. Bring to the boil. Reduce the heat and simmer, uncovered, for 2 minutes. Alternatively, combine the ingredients in a microwave-safe pitcher and cook at Medium power for 4 minutes then whisk well.
  7. To brûlée the bananas, sprinkle the sugar over the banana slices. Use a blowtorch to melt the sugar to form a crisp top. Serve the pudding with the glaze, brûléed bananas and cream.


  • The sweet flavours demand a sweet wine, so try a latepicked riesling, or any ‘sticky’ wine.

Lyndey’s note

  • If using a ceramic bowl rather than a pudding steamer, ensure the paper and foil cover is tight and secure. This is very important as it will prevent water from ruining the pudding when topping up the saucepan with boiling water. Young ginger is best but if your ginger is older and more fibrous, use a very fine grater and discard the coarse fibres.
Taste of Australia
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