Panettone Toffee Banana Pudding
Ingredients
- 175g (6oz) unsalted butter
- 6 tablespoon golden syrup
- 175g (6oz) dark muscovado sugar
- 4 large bananas, peeled and cut into 2.5cm pieces
- 200ml (7fl oz) milk
- 200ml (7fl oz) double cream
- 450g (1lb) panettone, cut into 6 2cm thick slices
Instructions
serves 4-6. Preheat the oven to 190 C (gas mark 5, 375 F). Melt the butter in 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 softened. In a bowl, mix together the milk and cream. Cut the panettone slices into strips (like bread "soldiers") and dip each one in the milk and cream. Arrange half of them in a 1.2 litre (2 pint) ovenproof dish, then pour over half the banana mixture. Repeat with the remaining panettone strips and banana mixture. Bake for 20 minutes until the top is golden and bubbling. Leave to rest in a low oven until ready to serve.