Ginger and Banana Sponge Pudding – Intellisteam Recipe

By Chris Bennett | 11/07/2012 | Posted in Kitchen, Recipes

Today, we’ve thought we’d bring you something a little bit different on ‘Home of the House Proud’ – a dessert that can be made in a steamer. Why not try this delicious Ginger and Banana Sponge Pudding recipe and let us know how you get on – good luck! If you’ve got a Morphy Richards Intellisteam, this recipe work particulalry well.


Ginger and Banana Sponge Pudding


75g (3oz) Butter, plus extra for greasing

75g (3oz) Light muscovado sugar

2x Medium eggs, beaten

1/2 Tsp vanilla extract

75g (3oz) Self-raising flour

1/2 Tsp ground ginger

Pinch of salt 1

Large ripe banana, mashed

2x Pieces stem ginger in syrup, plus 4 tbsp of syrup from the jar


3x Tbsp golden syrup

25gx (1oz) Butter

25g (1oz) Light muscovado sugar

To serve:

Vanilla ice-cream or custard


  • In a large mixing bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, then stir in vanilla. Sift in flour, ground ginger and salt, and fold in using a large metal spoon. Stir in the mashed banana
  • Butter 2 x 200ml (7 fl oz) individual pudding basins. Slice stem ginger and place it in bottom of basins, spooning 1 tbsp of syrup into each one. Spoon over the creamed mixture and level the tops. Cover tightly with pieces of buttered foil
  • Arrange the puddings in the back compartment
  • Position divider wall in front container. Put sauce ingredients into a sauce tray and place in one compartment
  • Set time for puddings using the rice pre-set (42 mins). Set time for sauce using sauce pre-set (30 mins) then adjust to 20 minutes
  • When cooked, run a knife around basins to release the puddings. Stir the sauce thoroughly and soon over each pudding. Serve with ice-cream or custard

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

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