Serving up to 12 people, Jamie Oliver’s banana panettone pudding with sticky toffee sauce is the perfect festive dessert.
Taken from the chef’s cookbook – Jamie Oliver Together: Memorable Meals Made Easy – he promises the pudding is “not too tricky” to make.
In fact, the ingredients are simple to prepare and mix together – only requiring around 40 minutes in the oven to bake before it’s nearly ready.
The most challenging part of the recipe might be making the caramel sauce, which needs to be chestnut in colour.
If you have already mastered making caramel sauce, then this tasty Christmas pudding will be a breeze to make.
Jamie Oliver’s banana panettone pudding recipe
Ingredients
- 65g soft unsalted butter, plus extra for greasing
- Ground cinnamon
- 200g golden caster sugar, plus extra for sprinkling
- Three tsp vanilla bean paste
- Three large eggs
- Three clementines
- 600ml semi-skimmed milk
- Optional: smooth whisky, brandy, golden rum
- Four bananas
- 150g Medjool dates
- 500g panettone
- 15g flaked almonds
- 150ml single cream
- Vanilla ice cream, to serve
Method
In a large mixing bowl, mash 50g of unsalted 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 (and add a splash of alcohol, if so wished).
Add the peeled and sliced bananas, the destoned and finely chopped dates, and tear in the panettone, then mix together.
Grease a shallow baking dish with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon.
Preheat the oven to 180C (350F/gas four). Bake the pudding for 40 minutes, or until golden and bubbling, then leave to rest for 10 minutes.
Making the sauce
Meanwhile, put the remaining 150g of sugar into a small non-stick frying pan with 50ml of water. Place on medium heat and let the sugar melt until you have a chestnut brown caramel, swirling the pan occasionally.
Whisk in the cream until smooth and combined (it will bubble vigorously), then whisk in the remaining 15g of butter. Pour the sauce over the pudding, which is great served with vanilla ice cream.
