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The Hairy Bikers’ Elvis Bread and Butter Pudding

  • Time preparation 10 minutes, plus 30 minutes to stand
  • cook time 40 minutes
  • Serve Serves 4

“We do believe Elvis would have loved this extra-special bread and butter pudding, which contains two of his favourite things – chocolate and bananas – so put on your blue suede shoes and knock out this tribute to the king” – The Hairy Bikers

  • Butter, softened, for spreading, plus extra for greasing
  • 5-6 slices of white bread
  • 2 bananas, sliced
  • 50g chocolate chips (milk or dark)
  • Zest of 1 lime
  • 50g caster sugar
  • 2 eggs
  • 200ml double cream
  • 150ml milk
  • 25ml rum
  • 1–2 tbsp demerara sugar

Butter a deep ovenproof dish. Cut the crusts off the bread or leave them on if you prefer, then butter the slices and cut them in half on the diagonal. Arrange half the slices over the base of the dish, buttered-side up.

Sprinkle over half the banana slices and half the chocolate chips. Sprinkle over half the lime zest. Repeat these layers – bread, banana, chocolate chips and zest.

Whisk the sugar and eggs together until smooth, then stir in the cream, milk and rum. Pour this mixture over the contents of the dish, pressing down the bread lightly. Leave to stand for half an hour.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Place the dish on a baking tray. Sprinkle the top of the pudding with demerara sugar, making sure all the bananas are covered with it, then bake in the oven for 35–40 minutes until the custard has set and slightly puffed up and the top is lightly browned.

Remove from the oven and leave to stand for 10 minutes before serving. Great hot or cold.

Ingredients

  • Butter, softened, for spreading, plus extra for greasing
  • 5-6 slices of white bread
  • 2 bananas, sliced
  • 50g chocolate chips (milk or dark)
  • Zest of 1 lime
  • 50g caster sugar
  • 2 eggs
  • 200ml double cream
  • 150ml milk
  • 25ml rum
  • 1–2 tbsp demerara sugar

Method

Butter a deep ovenproof dish. Cut the crusts off the bread or leave them on if you prefer, then butter the slices and cut them in half on the diagonal. Arrange half the slices over the base of the dish, buttered-side up.

Sprinkle over half the banana slices and half the chocolate chips. Sprinkle over half the lime zest. Repeat these layers – bread, banana, chocolate chips and zest.

Whisk the sugar and eggs together until smooth, then stir in the cream, milk and rum. Pour this mixture over the contents of the dish, pressing down the bread lightly. Leave to stand for half an hour.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Place the dish on a baking tray. Sprinkle the top of the pudding with demerara sugar, making sure all the bananas are covered with it, then bake in the oven for 35–40 minutes until the custard has set and slightly puffed up and the top is lightly browned.

Remove from the oven and leave to stand for 10 minutes before serving. Great hot or cold.

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