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Banana and Bourbon Pudding




Source of Recipe


Sainbury's


List of Ingredients




142ml carton double cream
600ml milk
4 medium size eggs
4 medium size egg yolks
125g caster sugar
100ml bourbon
300g all butter madeira cake
275g jar banana and butter spread
2 ripe bananas, mashed




Recipe



Preheat the oven to 190°C, 375°F, Gas Mark 5.

Place a saucepan over a moderate heat. Pour in the cream and the milk and bring the liquid to the boil.

Place the eggs, egg yolks and sugar in a mixing bowl and mix well.

Slowly pour the boiled milk and cream onto the egg mixture whisking continuously.

Add the bourbon and pour the custard mixture through a fine sieve into a large jug.

Cut the Madeira cake into 1cm slices and spread with three quarters of the banana and butter spread.

Lay the Madeira cake and mashed banana in a 1.2 litre ovenproof dish and pour over the custard. Sprinkle with cinnamon.

Place the ovenproof dish into a roasting tray and fill the tray with water so that the water comes 3/4 of the way up the ovenproof dish.

Place the tray into the preheated oven for 1 hour until the pudding is slightly domed and is golden brown.

Remove the pudding from the oven and spread a little more of the banana spread over the surface of the pudding.