You might think that something as classic as good old bread and butter pudding can’t be improved on, but the addition of a few aromatic spices and some rich coconut milk transforms this familiar dish into something new and wonderful.
400ml/14fl oz coconut milk
200ml/7fl oz milk
1 vanilla pod, split
1 tsp cardamom pods, seeds only
1 tsp ground cinnamon
100g/4oz muscovado sugar
8 white bread slices, crusts cut off
butter for spreading
50g/2oz demerara sugar
3 bananas
50g/2oz golden caster sugar
30g/1oz butter
1 orange, zest only
Turn your oven on to 160C/300F/Gas 3 and butter an oven dish.
Begin by making the spiced custard. In a large bowl, whisk the egg yolks together with the coconut and normal milk. To this add the seeds scraped from a vanilla pod, the cardamom seeds that have been ground in a mortar and pestle, cinnamon and muscovado sugar. Whisk them altogether well and set aside while you tend to the bread.
Butter the slices and then cut them into triangles. I also prefer them crustless. Lay the bread out in two overlapping lines and then pour over the fragrantly spiced custard. Put in the oven for 30 minutes.
Meanwhile prepare the perfect banana accompaniment. Slice up the bananas and caramelise them in a pan with the golden caster and butter. Just as they are becoming sticky, grate over the zest of an orange.
Now check the bread pudding. It is ready to serve when you can notice a slight quiver in the custard when shaken. Top with the bananas.
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