Nigella Lawson's warm chocolate, tahini and banana pudding recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Nigella Lawson’ s warm chocolate tahini and banana pudding recipe By You Magazine - November 28, 2021 A warm, soft and squidgy cake, it is both embracingly cosy and almost regally sumptuous. You could serve it just with crème fraîche, a little bit of tang to offset the pudding-cake’s richness, but I stir 4 tsp of tahini into 250ml of double cream and whisk gently by hand and for not very long, until it’s softly whipped. And I don’t stop there: after I’ve dolloped the tahini cream on to my pud, I drizzle over some (shop-bought, not homemade) date molasses, which is like sticky toffee pudding in syrup form. A wholly plant-based version of the gorgeous Warm Chocolate, Tahini and Banana Pudding is in easy reach, too: simply omit the eggs and up the bananas to 700g, the tahini to 150g and, in place of the Greek yogurt, I use almond-soy yogurt; dark chocolate chips should be dairy-free anyway, but do check the packet. The pudding won’t rise much without the eggs, but it will taste every bit as magnificent. And the oat-milk crème fraîche you used to make the beetroot sauce makes a fabulous accompaniment to the pud. Louise Hagger SERVES 4-6 500g (approx 4 medium) Very ripe or overripe bananas (skin-on weight) 120ml olive or vegetable oil 100g tahini, at room temperature 100g full-fat Greek yogurt, at room temperature 2 large eggs, at room temperature 100g caster sugar 100g soft dark brown sugar 2 tsp vanilla extract 120g plain flour (or gluten-free plain flour) 50g cocoa 1 tsp bicarbonate of soda 1⁄2 tsp fine sea salt 200g dark chocolate chips Heat the oven to 180C/160C fan/gas 4 and get out a 23cm round pie dish (or similar size dish, about 1.5 litres in volume). Peel the bananas and, either by hand or using an electric mixer, mash the bananas then beat in the oil. Beat in the tahini then the yogurt. Now beat in the egg, then the sugars and vanilla. Whisk or fork together the flour, cocoa, bicarb and salt and slowly beat into the batter and when you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you will need to scrape the runny batter into the ovenproof dish. Cook for 40-45 minutes, depending on whether you want it to have a gooily molten centre or not. Once it’s out of the oven, let it stand for 5-10 minutes before diving in for that first squidgy spoonful. Food styling: Emily Kidd. Prop styling: Luis Peral. Photo assistant & retouching: Sophie Bronze. Food styling assistant: Susanna Unsworth. Recipes taken from Nigella Express, At My Table, Feast, Simply Nigella, Nigella Christmas, Cook Eat Repeat. For more, visit nigella.com. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved