Monday 15 April 2013

Caramel Banana Pudding Recipe

Here is an American dessert recipe that is a twist on the traditional British bread and butter pudding in that bananas and bread are baked in a malt and caramel flavoured custard.

Caramel Banana Pudding

Serves: 6
Classic recipe of cubed bananas and cubed bread baked in a caramel custard base


30g (1 oz) butter, softened
6 slices of day-old white bread, crusts removed
2 large bananas, peeled and cut into 1cm (1/2 in) cubes
2 tbsp soft brown sugar
1 tbsp malted milk powder
1 tbsp carmel corn syrup
3 eggs, lightly beaten
180ml (3/4 cup) cream
240ml milk
1 tbsp malted milk powder
1 tbsp soft brown sugar


Butter the bread and cut three slices into rectangles. Butter the base of a shallow 2l (8 cup) capacity rectangular ovenproof dish then use the bread rectangles to cover the base. Arrange the banana slices on top.

Beat together the sugar, milk powder, syrup, eggs, cream and milk in a bowl. Whisk until well combined then pour over the banana slices and bread. Cut the remaining bread into 2cm (4/5 in) cubes and sit in a bowl with the remaining milk powder and sugar. Stir and sprinkle over the pudding then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 45 minutes, or until the egg custard is set and a sharp knife inserted into the centre of the pudding emerges cleanly.

Serve either hot or chilled accompanied by cream. This pudding must be eaten on the day it's made.

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