lemon Archives

Chicken recipes

Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter

15 minutes

Rusk recipes

Paprika-butter-basted t-bone with coriander cream white beans

40 minutes

Citrus recipes

Buttermilk rye crêpes Suzette with clementines

30 minutes

Roast cauliflower, caper and tuna linguine

20 minutes

Beans recipes

Smoky baby marrows with garlicky cannellini beans on toast

30 minutes

Chicken recipes

Sticky ClemenGold-glazed roast chicken with pumpkin wedges

1 1⁄2 hours, plus overnight brining

Banana bread-and-butter pudding with salted caramel sauce

Serves 8

Difficulty Medium

Prep Time 1 hour

Cooking Time 2 hours

Ingredients

For the banana bread:

150 g brown sugar
2 large, free-range eggs
3 ripe bananas, mashed
315 g flour
1 t baking powder
1 t bicarbonate of soda
1 t ground cinnamon
1 t ground ginger
140 g butter, melted

For the pudding:

100 g butter, softened
2 1⁄2 cups milk
1 1⁄4 cups cream
100 g caster sugar
5 large, free-range eggs
1 lemon, zested

For the caramel sauce:

2 cups milk
125 g Caramel Treat
Sea salt, a pinch

Method

To make the banana bread, preheat the oven to 170°C. Beat the eggs and sugar in an electric mixer until creamy. Add the banana and combine. Mix in the flour, baking powder, bicarbonate of soda, cinnamon and ginger and mix until well combined. Add the melted butter and beat until smooth. Pour into a greased 28 x 12 cm loaf tin and bake for 1 hour, or until a skewer comes out clean. Remove from the oven and set aside to cool.

To make the pudding, slice the banana bread and butter both sides of each slice. Arrange in a greased 37 x 25 cm ovenproof dish. Whisk the milk, cream, sugar, eggs and lemon zest. Pour over the sliced banana bread and soak for 10 minutes. Bake for 50 minutes to 1 hour, or until the custard has just set and is slightly wobbly. Remove from the oven. Serve with the salted caramel sauce.

To make the salted caramel sauce, bring the milk to a gentle simmer, then whisk in the Caramel Treat until dissolved. Remove from the heat and add salt to taste. Liberally drizzle over the banana bread-and-butter pudding.

Cook's note: This pudding is inspired by the flavours of a traditional banoffee pie. I like to make the banana bread a day or two in advance as it stores well in an airtight container and saves time on the day. The caramel sauce is super quick to make and totally moreish.

Discover more warm pudding recipes here.

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Tenderstem Broccoli-and-ricotta pasta bake

Rotisserie chicken soup

Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter

Rusk queen of puddings

Paprika-butter-basted t-bone with coriander cream white beans

Buttermilk rye crêpes Suzette with clementines

Roast cauliflower, caper and tuna linguine

Smoky baby marrows with garlicky cannellini beans on toast

Sticky ClemenGold-glazed roast chicken with pumpkin wedges

Lemon-and-thyme panko crumbed pork chops

Fish tacos with one-minute lime mayonnaise and pink grapefruit

Banana bread-and-butter pudding with salted caramel sauce

Banana bread-and-butter pudding with salted caramel sauce

Ingredients

Method