Banoffee Pie & Bread Pudding for the Queens Jubilee weekend
Not ground breaking but great for using up left overs
300g oat biscuits
70g melted butter
3 banana's - sliced
300ml double cream
1 tbsp icing sugar
297g Nestle carnation caramel
50g melted dark chocolate for decoration
Blend up the biscuits and add the melted butter
Press into a flan dish with removable base and leave to cool for 10 minutes
Spread over the caramel and refrigerate for an hour
Layer over the sliced banana.
Whip the cream, fold in the icing sugar and gently spread over the banana
Drizzle over the melted chocolate
500g stale bread (we used bread rolls)
200g sultanas or raisins
Zest and juice of half a lemon
Generous grating of nutmeg
Pinch of Cinnamon
Measure of whiskey (optional)
Light brown sugar to sprinkle over the top
Cube the bread and put into a large mixing bowl.
Tip over the milk, stir and leave to soak into the bread for half an hour
Whisk up the eggs and mix in to the milk soaked bread
Add the sugar, butter, dried fruit, nutmeg, cinnamon, lemon and whiskey and stir in.
Line a deep baking dish 20cm x 30cm with grease-proof paper and pour in the mixture.
Sprinkle of a good helping of light brown sugar for a sweet crispy top
and bake in the oven for 1 hour at 170 degrees
Allow to cool and cut into 3cm fingers
Sometimes the old classics are enough!