Transform your dessert time with Banana Panettone Pudding, a luscious and comforting treat that combines the sweetness of ripe bananas with the rich, buttery texture of panettone. Infused with warm spices and a hint of citrus, this pudding is a delightful twist on traditional bread pudding.
Ingredients:
- 65g soft unsalted butter, plus extra for greasing
- Ground cinnamon
- 200g golden caster sugar, plus extra for dusting
- 3 teaspoons vanilla bean paste
- 3 large free-range eggs
- 3 clementines
- 600ml semi-skimmed milk
- Optional: smooth whisky, brandy, golden rum
- 4 bananas
- 150 g Medjool dates
- 500 g panettone
- 15 g flaked almonds
- 150 ml single cream
- Vanilla ice cream, to serve
Method:
Preheat the oven to 180°C (350°F). Grease a cake tin with butter and dust with cinnamon.
Cream 65g butter, 200g sugar and vanilla paste. Add the eggs one at a time, then the zest of 1 clementine.
Warm the milk (and optional alcohol) in a saucepan. Gradually add to the egg mixture, stirring constantly.
Slice the bananas and dates and layer them in the dish with the shredded pieces of panettone.
Pour over the custard mixture and sprinkle with almonds and extra sugar.
Bake for 35-40 minutes until set and golden.
Serve warm with whipped cream and vanilla ice cream.
