Nigella’s Christmas Feast – Warm chocolate, tahini, and banana pudding

This warm and soft cake is rich in flavor and is full of warmth. 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.

The delicious Warm Chocolate Tahini and Banana Pudding can be made entirely from plant ingredients. You just need to omit eggs and increase the bananas to 700g. Also, you can up the tahini by 150g. In place of Greek yogurt, I use almond yogurt. If dark chocolate chips have dairy, it should not matter. However, make sure to read the instructions. 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.

SERVES 4 – 6

500g = 4 medium ripe, very ripe, or overripe bananas. (Skin-on Weight)

120ml Olive or Vegetable Oil

100g tahini, at room temperature

100g Greek yogurt full-fat, room temperature

2 large eggs, at room temperature

100g of caster sugar

100g of soft, dark brown sugar

2 tsp vanilla extract

120g plain flour or gluten-free plain flour

50g cacao

1 teaspoon bicarbonate soda

½ tsp fine sea salt

Dark chocolate chips 200g

  • To bake, heat oven to 180C/160C fan/gas 4, and then take out a pie pan of 23 cm diameter (or similar in size) about 1.5 litres.
  • Peel the bananas. Next, use an electric mixer or hand to mash them. Finally, add the oil. The yogurt should be added to the mixture. Next, beat in the eggs.
  • Use a whisk to combine the flour and bicarb. When the batter has thickened, use a wooden spatula to fold in the chocolate chips.
  • You can cook it for between 40 and 45 minutes depending on how molten you prefer. Once it’s out of the oven, let it stand for 5-10 minutes before diving in for that first squidgy spoonful.