Panettone Toffee Banana Pudding

Panettone Toffee Banana Pudding

serves 4-6

175g (6oz) unsalted butter
6 tablespoons 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

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.

Stephen Baird
http://www.vegetarians.org.uk - Home of the Vegetarian WebRing

Source:

rec.food.cooking, rec.food.recipes