I am fairly confident that someone is going to tell me that Aztec Banana Pudding isn’t an accurate name for this dessert. I was trying to think of something snappy to describe a moist pudding loaded with banana, coffee and cardamom, with a chocolate, orange and pecan gooey filling. Aztec seemed like the best description. (Cue food historians). This recipe was large instigated by having bananas that were looking a bit battered. (I store mine in the freezer and take them out a few minutes before I need them if I don‘t have time to bake. It turns them totally black but they get really sweet). My lovely friend Tom had also given me a gift of cardamom coffee the previous week, and these two food items collided in my head.
Sometimes life can reward you in unexpected ways.
I have been going to and using the Moat Theatre in Naas, Co. Kildare since I was a teenager. Recently, when the cafe in the theatre became available for new management, I debated the option. I hummed and hawed but eventually decided that it wasn’t the right thing for me. Really what I wanted was to bake for a cafe. I was delighted when I realised a school friend, Amy had taken on the challenge. I was excited for the creativity and imagination she would bring to the venture. Amy asked me if I would be interested in baking for the newly named Duck and Cup Cafe, and it seemed like perfect serendipity.