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Banana and Ginger Bread and Butter Pudding

6 oz. Unsalted Butter
12 slices Banana Bread
450ml (1 Pint) Milk
1 tsp. Vanilla Extract
6 eggs
90g(3 oz.) Castor Sugar
90g (3 oz.) Stem Ginger
2 Tablespoons dark Brown Sugar

You will need an ovenproof dish 1.5 ltr.( 3 pts.) capacity.
Pre heat the oven to Gas 1, 140C, 275F.
Paint the inside of the dish with a little of the butter.
Whisk the eggs, the sugar and the vanilla together and then beat in the milk.
Chop the stem ginger finely.
Melt the butter and pour on to a plate.
Dip the bread in the butter and line the bottom of the dish with this.
Sprinkle over some of the chopped ginger and pour in some of the egg mixture to cover.
Repeat with another layer of bread dipped in butter,then the ginger and then the egg mixture, and so on.
Finish with a layer of the buttered bread.
Sprinkle over the brown sugar.
Bake at the set heat for 1 hour.
Serve warm.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef