Thursday, January 05, 2006

Panetone Pudding

This is the most indulgent, yummy pudding. It's so wonderful that you have to accept that once in a while it's worth furring up your arteries for. The only thing I'd say is that it needs to follow a light meal. Or at least one that doesn't haven't any cream or butter in it.

175g unsalted butter
6 tbsp golden syrup
175g soft dark sugar
4 bananas, peeled and cut into chunks
150ml double cream
150ml Milk
1 panettone, sliced
double cream or ice cream, to serve

Put the butter,
golden syrup and sugar in a saucepan over a medium heat and stir until the butter and sugar have melted and the mix has become a sort of bubbling toffeeish mix.

Add the bananas and cook for another 10 minutes.

Then put the cream and milk in a small saucepan over a low heat for 2-3 minutes, until warm.

Put a layer of panettone slices in the base of a large ovenproof dish. Pour over half of the cream mixture, then half of the toffee and banana mixture. Then repeat until you end up with the toffee mixture on top.

Bake in the preheated (gas 5 / 190c) oven for 20 minutes.

And just for good measure serve with lightly whipped double cream or ice cream.


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