Name: Banoffee bread and butter pudding
Total time: 4500 s
Yield: 4
Ingredients: 60 gram unsalted butter; 250 millilitre milk; 250 millilitre single cream; 1 teaspoon vanilla extract; 80 gram sticky toffee sauce; 3 egg; 8 hot cross bun; 1 banana; to taste cream

Step 1

Preheat the oven to 160°C/140°C fan. Grease a baking dish with butter (60 g) and set aside.

Step 2

Pour the milk (250 mL) , cream (250 mL) , vanilla (5 mL) and sticky toffee sauce (80 g) into a small saucepan set over a medium heat. Bring to just below a simmer.

Step 3

Place the eggs (3) and egg yolks into a large bowl and whisk gently to combine (try not to incorporate too much air as you go). Pour over the hot milk mixture, whisking constantly until combined.

Step 4

Butter the M&S luxury hot cross buns (8) and arrange the slices in the prepared baking dish with the crusts facing up, nestling slices of banana (1) in between. Pour over the custard mixture and set aside for 15 minutes to soak.

Step 5

Cover the dish with foil and cook for 30 minutes. Increase the oven temperature to 200°C/180°C fan, remove the foil from the dish and cook for a further 15 minutes, or until the buns are golden-brown and the custard has just set. Set aside for 15 minutes, then drizzle with sticky toffee sauce and serve warm with ice cream or cream (to taste) .

Banoffee bread and butter pudding

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Cod with grains, greens and pesto

Turkey and chickpea burgers

Lemon and rosemary shortbread

Spiced tomato kedgeree

Brussels sprout, mackerel, orange, red onion and almond salad with mixed herbs

Korean-style chicken buns

Chocolate orange granola cookies

Mushroom and truffle cream cheese spaghetti

Baked goat's cheese with honey, blackberries and hazelnuts

Sweet and savoury pastry tart cases

Chocolate pots with salted caramel and caramel almonds

Cherry and roquefort sourdough crostini

Five-minute mango fro-yo

Apple and maple cobbler

Mini pumpkin spice pies with ginger cream and chopped hazelnuts

Coconut and lime chicken with chipotle corn