Ingredients Jump to Instructions ↓

  1. Panettone Toffee Banana Pudding

  2. serves 4-6 175g (6oz) unsalted butter

  3. 6 tablespoons golden syrup

  4. 175g (6oz) dark muscovado sugar

  5. 4 large bananas, peeled and cut into 2 1/2cm pieces

  6. 200ml (7fl oz) milk

  7. 200ml (7fl oz) double cream

  8. 450g (1lb) panettone, cut into 6 2cm thick slices

  9. Preheat the oven to 190 C (gas mark 5, 375 F). Melt the butter in

  10. a pan with the golden syrup and muscovado sugar. Let it bubble for 5 minutes. Add the banana pieces and cook for 5 minutes more until

  11. softened. In a bowl, mix together the milk and cream. Cut the panettone slices

  12. into strips (like bread "soldiers") and dip each one in the milk

  13. and cream. Arrange half of them in a 1 1/5 litre (2 pint) ovenproof

  14. dish, then pour over half the banana mixture. Repeat with the

  15. remaining panettone strips and banana mixture.

  16. Bake for 20 minutes until the top is golden and bubbling. Leave to

  17. rest in a low oven until ready to serve.


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