pudding - Chocolate banana sponge pudding

By tinathorn

Ingredients

• Choc chunk cake
• 1/2 cup white spelt (or sub GF mix)
• 3 tbs agave syrup and a few grains of stevia!
• Tiny pinch salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• Approx. 1/4 cup soy milk
• 1 small banana- mashed well
• 1/2 tsp vanilla extract
• Handful of chocolate chunks
• choc cashew custard
• 250 g cashews (soaked in water for min. 4 hours, then drained or use a powerful blender)
• 220 g water for blending
• 1 tsp vanilla extract
• 1 pinch salt
• 2 tbs agave syrup (more to taste)
• 1 large ripe banana
• 1/4 cup cocoa powder
• Extra agave to taste as necessary
• Rapadura/coconut sugar for glaze

Preparation

Step 1

Cake
Mix all dry ingredients together in a medium bowl and then add wet ingredients. Mix together well adding the chocolate chunks last.
Spoon the batter into a smallish approx. 7” round or square cake pan, or cupcake trays.
Either cook the cake for approx. 2 ½ mins in the microwave (use a sillicone cake pan) or oven bake for approx. 15-20 mins until cooked through and slightly golden.
Once cooked, allow to cool for a couple of minutes before cutting into rough 2cm cubes. Pile the cubes into a small (approx. 7”) but deep oven dish.
Custard
Drain cashews and discard the soaking water. Blend cashews with remaining cream ingredients in a powerful blender for approx.1 minute until smooth. *note: if you have a very powerful blender such as a Thermomix or Vitamix, you could blend the cashews without soaking first as I did..
Add the cocoa powder and banana and blend for another 30 seconds until thick and smooth. Add a little more agave if you prefer a sweeter custard.
Pour the chocolate custard mixture over the cake cubes in the oven dish, ensuring a full coverage.
Sprinkle a little rapadura or coconut sugar over the top before placing in a pre-heated oven at 200C for approx. 15 mins until the surface browns and the sauce fully heats through.
Serve immediately.