Banana bread and butter pudding with vanilla, rum and ginger caramel cream

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4–6

By Matt Tebbutt
From Saturday Kitchen


For the banana bread:

  • Ripe bananas (sliced): 2
  • Raisins (soaked in warm dark rum): 150g/5½oz
  • Banana bread (thickly sliced): 1 loaf
  • Butter (melted): 100g/3½oz
  • Full-fat milk: 300ml/½pt
  • Vanilla pod (seeds only): 1
  • Free-range eggs: 5
  • Caster sugar: 60g/2¼oz
  • Double cream: 300ml/½pt
  • Demerara sugar: 50g/1¾oz
  • Apricot jam: 100g/3½oz

For the cream:

  • Caster sugar: 200g/7oz
  • Vanilla pod (split): 1
  • Chopped stem ginger: 1 tbsp
  • Dark rum: 200ml/7fl oz
  • Crème fraîche: 200g/7oz
Alternative Ingredients

Apricot Jam Alternatives:

  • Peach Preserves: Peach preserves can be substituted with a 1:1 ratio for apricot jam. Peaches and apricots have a similar taste, making peach preserves an excellent alternative in most cooking and baking applications
  • Orange Marmalade: Use orange marmalade in a 1:1 ratio as a substitute. It has a citrusy flavour and a chunkier texture compared to apricot jam. The bitterness and orange rind pieces add a unique twist


    1. Preheat the oven to 180C/160C Fan/Gas 4.


    1. Scatter the banana slices and raisins over the base of a 20x30cm serving dish. Add the banana bread slices and brush well with melted butter.


    1. Pour the milk into a small saucepan and add the vanilla pod. Bring to the boil then remove from the heat and leave to infuse for 10 minutes. Remove the vanilla pod and allow to cool slightly.


    1. Meanwhile, combine the eggs, sugar and cream in a bowl. Once the milk has cooled, pour it over and mix well. Pour the mixture over the banana bread through a sieve and push down. Sprinkle the demerara sugar over the top and bake in the oven for around 45 minutes until cooked through.


    1. Meanwhile, to make the cream, place the sugar in a dry frying pan over a medium heat, do not move it around until the sugar starts to melt. Gently swirl the pan and cook until a dark golden caramel is made. Carefully add the vanilla, ginger and rum. Allow to splutter before stirring through the crème fraîche. Strain and cool.


    1. Brush the warm pudding with apricot jam before serving alongside the cream.


scroll to top