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Banana bread and butter pudding
It's hard to imagine making good, old-fashioned bread and butter pudding any better, but we've done just that by adding banana.
ingredients
12 slices raisin bread
100g unsalted butter, softened
3 tablespoons dark rum
6 ripe bananas, thickly sliced
1 vanilla pod (or a few drops of vanilla essence)
300ml milk
300ml cream
8 egg yolks
100g caster sugar
method
Preheat the oven to 180°C
Beat the softened butter and rum together. Add more rum if you like it stronger.
Grease a two litre ovenproof dish with butter.
Butter the bread on both sides and put a layer into the bottom of the dish. Arrange the bananas on top of the bread. Cover with another layer of the buttered bread and bananas. Top with bread.
Split the vanilla pod and place in a pan with the milk and cream and allow to simmer. Whisk the yolks and sugar together. Scrape the insides of the vanilla pod and remove. Pour the milk and cream onto the yolks stirring all the time. Pour the custard mixture over the bread and leave it to soak for 15 minutes before cooking.
Place the dish in a roasting tray and three-quarters fill with warm water. Cook for 30-45 minutes or until the pudding is just set.
Serves 6
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