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Banana and Chocolate Bread and Butter Pudding

This is a variation of classic basic bread and butter pudding that my mum used to make for me as a special treat, particularly if I was feeling under the weather. The banana flavour isn’t overpowering, it just adds a delicious sweetness.

SERVES 4–6

VEGETARIAN

2 tbsp chocolate spread

12 slices of white bread, crusts removed

350ml (12fl oz) single cream

350ml (12fl oz) milk

4 eggs

Pinch of salt

100g (4oz) caster sugar

2 bananas

2 tbsp granulated sugar, for topping

TO SERVE

Cocoa powder

Softly whipped cream (optional)

1 Spread a very thin layer of chocolate spread on the slices of bread. Arrange four slices, chocolate-side down in a 25cm (10in) square or similar rectangular gratin dish, or a similar-sized dish. Top with another four slices of bread, chocolate-side down, and finish with the last four slices, also chocolate-side down.

2 Place the cream and milk in a saucepan and bring to just under the boil.

3 While they are heating up, whisk the eggs, salt and sugar in a medium-sized bowl. Mash the bananas on a plate with a fork and add them to the eggs, then whisk in the hot cream and milk. Pour this custard over the bread and leave to soak for 10 minutes. When you are ready to cook, sprinkle the sugar over the top.

4 Meanwhile, preheat the oven to 180°C (350°F), Gas mark 4.

5 Place the gratin dish in a bain-marie (a larger ovenproof dish that has enough water in it to go 2.5cm [1in] up the sides of the gratin dish) and cook in the oven for 45–50 minutes or until it feels just set in the centre. Remove from the oven and serve warm with a light dusting of cocoa powder and some softly whipped cream, if you wish.

Rachel’s handy tip

If you want to prepare this pudding a day ahead of serving, don’t heat up the cream and milk – just pour it cold over the bread and store in the fridge until ready to cook.