Caramelised Banana, Rum and Raisin Bread and Butter Pudding

, from Issue #43. August, 2015
Photography by Manja Wachsmuth.
Caramelised Banana, Rum and Raisin Bread and Butter Pudding

Bananas cooked with butter and rum develop a dark sticky sweetness that adds a grown-up twist to a traditional bread and butter pudding. Croissants give the filling a wonderfully light texture, but you can use ordinary white bread if you prefer.

Serves: 8


½ cup raisins
¼ cup dark rum or whisky
2 large bananas, peeled
knob of butter
2 tablespoons brown sugar
1½ cups milk
1 cup cream
1 teaspoon vanilla extract
1/3 cup caster sugar
1 egg
3 egg yolks
6 large croissants cut into 3 cm cubes

3 egg whites
1/3 cup caster sugar

8 cup-capacity ovenproof
baking dish


Preheat the oven to 160˚C.

Combine the raisins and rum in a small bowl and cover. Microwave on high for 1 minute or bring to the boil in a small saucepan. Set aside.

Halve the bananas lengthwise then cut into 2 cm pieces. Melt the butter in a sauté pan over a high heat then add the bananas and cook for 2 minutes until lightly browned, stirring occasionally. Scatter over the sugar and add the raisins and rum. Cook for 2 minutes, stirring until everything is well caramelised. Set aside to cool.

Whisk all the remaining ingredients (except the croissants) together in a large bowl and stir in the caramelised banana mixture to combine well. Add the croissants and gently fold through until well coated in the custard. Leave for 15 minutes, stirring occasionally.

Tip into the baking dish and place in a deep roasting pan. Pour in enough very hot but not boiling water, to come halfway up the sides of the dish. Bake for 45 minutes until the custard is softly set.

Meringue: Beat the egg whites until soft peaks form then gradually add the sugar and beat until thick and glossy.

Take the pudding out of the oven and pile the meringue on top. Return to the oven and cook for a further 8-10 minutes until golden.