Jamie drizzling honey on top of a fig tart

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Banana panettone pudding
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Banana panettone pudding

Sticky toffee sauce

Banana panettone pudding
Save recipe
Not Too Tricky

serves 12

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Together

Together

By Jamie Oliver

Ingredients

65g soft unsalted butter, plus extra for greasing

ground cinnamon

200g golden caster sugar, plus extra for sprinkling

3 teaspoons vanilla bean paste

3 large free-range eggs

3 clementines

600ml semi-skimmed milk

optional: smooth whisky, brandy, golden rum

4 bananas

150g Medjool dates

500g panettone

15g flaked almonds

150ml single cream

vanilla ice cream, to serve

Top Tip

If you want to get organised before your guests arrive, prep the pudding (steps 1 to 3), then cover and set aside until you're ready to bake it.

Method

  1. 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.
  2. 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.
  3. Grease a shallow baking dish (25cm diameter) with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon.
  4. 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.
  5. 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.
  6. 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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