Desserts
Banana panettone pudding
Banana panettone pudding
Ingreadient
- 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
Direction
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and core the apples and pears, then quarter and chop into 3cm chunks.
- Place in a pan on a medium heat with the cranberry sauce and booze (if using), then finely grate in the clementine zest and squeeze in the juice.
- Cook with the lid on for 10 minutes, or until the fruit has softened, stirring occasionally, then remove from the heat and leave to cool slightly.
- Cut the butter into cubes and place in a mixing bowl with the flour and a pinch of sea salt. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the sugar to add a little texture. Roughly chop and stir through the almonds or nuts, and crumble in the mince pie.
- Transfer the fruit to a 25cm x 30cm baking dish and sprinkle over the crumble topping, then bake for 25 to 30 minutes, or until golden and bubbling. Delicious served with custard, ice cream or brandy butter.
