Together
By Jamie Oliver
Banana panettone pudding
Sticky toffee sauce
Not Too Tricky
serves 12
Recipe From
Ingredients
65g soft unsalted butter, plus extra for greasing
ground cinnamon
200g golden caster sugar, plus extra for sprinkling
3 teaspoons vanilla bean paste
3 large free-range eggs
3 clementines
600ml semi-skimmed milk
optional: smooth whisky, brandy, golden rum
4 bananas
150g Medjool dates
500g panettone
15g flaked almonds
150ml single cream
vanilla ice cream, to serve
Top Tip
If you want to get organised before your guests arrive, prep the pudding (steps 1 to 3), then cover and set aside until you're ready to bake it.
Method
- In a large mixing bowl, mash 50g of butter with a pinch of cinnamon, 50g of sugar and the vanilla paste. Crack in the eggs, squeeze in the clementine juice, add the milk and whisk together. At this point, you could add a splash of smooth whisky, brandy or golden rum, if you wish.
- Peel, finely slice and add the bananas, destone, finely chop and add the dates, randomly tear in the panettone, and mix it all together really well.
- Grease a shallow baking dish (25cm diameter) with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon.
- Preheat the oven to 180°C/350°F/gas 4. Bake the pudding for 40 minutes, or until golden and bubbling, then leave to rest for 10 minutes while you make the sauce.
- Put the remaining 150g of sugar into a small non-stick frying pan with 50ml of water. Place on a medium heat and let the sugar melt until you have a chestnut brown caramel, swirling the pan occasionally – don’t be tempted to touch it. Stand back and whisk in the cream until smooth and combined – it will bubble vigorously – then whisk in the remaining 15g of butter.
- Either pour the sauce over the pudding, or carefully decant it into a cute jug, for pouring at the table. Great with vanilla ice cream, if you so wish.
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