Caramel banana pudding

A soft, sweet banana pudding - a great way of using up overripe bananas

400ml milk
150g sugar
3 eggs
2 bananas, mashed
125g breadcrumbs

Pre heat the oven to 180º and butter a casserole dish 
Put 100g of the sugar into a pan our saucepans are ideal for this.
Heat gently until it turns golden brown.  Do not be tempted to stir it, just watch closely!!
Carefully pour in the milk - you may want to cover your hand with a cloth, as it can spit.
Stir well to mix and make sure that all of the caramel dissolves into the milk.

Beat eggs with remainder of the sugar
Heat the caramel milk to near boiling and pour over the egg mix. Whisk.
Mash the bananas to a smooth pulp
Put the bananas and breadcrumbs in a mixing bowl and pour over the egg and milk mixture.
Mix thoroughly.

Pour the mixture into the casserole dish and put into the oven
Cook for 20 minutes, until just set.
Remove from the oven and leave to stand for 10 minutes before serving

I served this with an orange caramel sauce made by melting a knob of butter, adding sugar and cooking until just brown.  Stir in the juice of a couple of oranges and a dash of rum. Pour generously over the pudding.
Alternatively, what about some banana and caramel ice cream?

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk