Dish of the Week: Jamie Oliver's Baileys and Banana Bread and Butter Pudding

Jamieoliver.com

Mother’s day calls for ultimate relaxation and indulgence….for mothers (ie. not me). It also calls for a super fabulous dessert, so this year I donned my pinny in the name of motherkind and made Jamie Oliver’s Baileys and Banana Bread and Butter Pudding.

I adapted it a little - instead of bread I used chocolate chip brioche and I didn’t use pecans but only because I couldn’t get any last minute at the shops. I’ve made this before with bread and pecans and I think I preferred it with brioche (soz Jamie) but I did miss the pecans this time round, so if you like a pecan definitely throw a few in. I find this recipe also has quite a lot of liquid and both times I’ve used it I end up with about 100mls left over so maybe cut out 50ml of cream and 50ml of milk and see how you get on. Finally, a little bit more Baileys than the suggested amount never hurt anyone, go for it, it’s delicious!

(Sorry, no photos! I forgot to take any!)

Recipe and photo from Jamieoliver.com:

·       75 g unsalted butter, plus extra for greasing, softened

·       7 to 8 slices good-quality white bread

·       100 g golden caster sugar , plus 1 heaped tablespoon for sprinkling

·       1 vanilla pod, halved lengthways and seeds scraped out

·       4 large free-range eggs

·       600 ml double cream

·       600 ml semi-skimmed milk

·       4 ripe bananas

·       75 g pecan nuts

·       100 ml Baileys

·       Optional

·       100 g dark chocolate (70% cocoa solids)

Preheat the oven to 180°C/350F/gas 4. Lightly butter the bread on one side, then cut each piece in half diagonally.

Whisk the sugar, vanilla seeds and eggs together in a large bowl until well combined, then pour in the cream and milk and continue whisking until smooth. Peel and roughly slice the bananas, then roughly bash up the pecans and chocolate, if using. 
Rub the inside of a baking dish (roughly 25cm x 30cm) with a little butter, then layer up the bread (butter-side up), bananas, pecans and chocolate, if using, finishing with a final layer of bread (again butter-side up). Drizzle over the Baileys and custardy mixture, then leave to stand for around 20 minutes, or until the bread begins to soak up the liquid.
Bake in the hot oven for around 35 minutes, or until set around the edges but still wobbly in the middle. Remove from the oven and allow to cool slightly, then serve as is, or sprinkle over the caster sugar and blast with a blowtorch to caramelise the top. Delicious served with good-quality vanilla ice cream.

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