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Dessert
6 - 8 servings
20 minutes
45 minutes
Melissa's Corporate Chefs
4 ripe plantain bananas (almost black)
2 tablespoons butter
1 cup sugar
3 eggs
2 tablespoons flour
1/2 cup hazelnuts or mixed nuts, chopped
1/2 cup Thompson Seedless Raisins
1/4 teaspoon nutmeg
2 cups milk
1/2 teaspoon vanilla
1/4 cup rum
Cream the plantains, butter, and sugar together in a bowl or a food processor. Add the eggs one at a time, and mix well.
Mix together the flour, nuts, raisins, and nutmeg. Combine the milk, vanilla and the rum. Set aside.
Add one third of the flour mixture to the plantains. Gently fold until just combined. Do not over mix. Add one third of the milk mixture to this and, again, gently fold.
Repeat, alternating flour and milk until all is evenly combined. Pour into a greased baking dish and bake 45 minutes at 375 degrees or until the pudding is golden brown.
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