BANK HOLIDAY BAKING

Banoffee Pie & Bread Pudding for the Queens Jubilee weekend

Not ground breaking but great for using up left overs

Ingredients

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

Keep chilled

Bread Pudding

 Ingredients

500g stale bread (we used bread rolls)

200ml milk

100g sugar

100g butter

200g sultanas or raisins

2 eggs

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!