Banana panettone pudding
Sticky toffee sauce
Banana panettone pudding
Sticky toffee sauce
Serves 12
DifficultyNot too tricky
Nutrition per serving
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Calories 363 18%
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Fat 13.8g 20%
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Saturates 8g 40%
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Sugars 40.8g 45%
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Salt 0.4g 7%
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Protein 7.7g 15%
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Carbs 53.8g 21%
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Fibre 1.3g -
Of an adult's reference intake
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Ingredients
- 65 g soft unsalted butter , plus extra for greasing
- ground cinnamon
- 200 g golden caster sugar , plus extra for sprinkling
- 3 teaspoons vanilla bean paste
- 3 large free-range eggs
- 3 clementines
- 600 ml 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
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Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here.
ON THE DAY In a large mixing bowl, mash 50g of butter with a pinch of cinnamon, 50g of sugar and the vanilla paste. Crack in the eggs, squeeze in the clementine juice, add the milk and whisk together. At this point, you could add a splash of smooth whisky, brandy or golden rum, if you wish. Peel, finely slice and add the bananas, destone, finely chop and add the dates, randomly tear in the panettone, and mix it all together really well. Grease a shallow baking dish (25cm diameter) with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon, then cover and refrigerate until needed.
TO SERVE Preheat the oven to 180°C/350°F/gas 4. Bake the pudding for 40 minutes, or until golden and bubbling, then leave to rest for 10 minutes while you make the sauce. Put the remaining 150g of sugar into a small non-stick frying pan with 50ml of water. Place on a medium heat and let the sugar melt until you have a chestnut brown caramel, swirling the pan occasionally – don’t be tempted to touch it. Stand back and whisk in the cream until smooth and combined – it will bubble vigorously – then whisk in the remaining 15g of butter. Either pour the sauce over the pudding, or carefully decant it into a cute jug, for pouring at the table. Great with vanilla ice cream, if you so wish.
ON THE DAY In a large mixing bowl, mash 50g of butter with a pinch of cinnamon, 50g of sugar and the vanilla paste. Crack in the eggs, squeeze in the clementine juice, add the milk and whisk together. At this point, you could add a splash of smooth whisky, brandy or golden rum, if you wish. Peel, finely slice and add the bananas, destone, finely chop and add the dates, randomly tear in the panettone, and mix it all together really well. Grease a shallow baking dish (25cm diameter) with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon, then cover and refrigerate until needed.
TO SERVE Preheat the oven to 180°C/350°F/gas 4. Bake the pudding for 40 minutes, or until golden and bubbling, then leave to rest for 10 minutes while you make the sauce. Put the remaining 150g of sugar into a small non-stick frying pan with 50ml of water. Place on a medium heat and let the sugar melt until you have a chestnut brown caramel, swirling the pan occasionally – don’t be tempted to touch it. Stand back and whisk in the cream until smooth and combined – it will bubble vigorously – then whisk in the remaining 15g of butter. Either pour the sauce over the pudding, or carefully decant it into a cute jug, for pouring at the table. Great with vanilla ice cream, if you so wish.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited