INGREDIENTS
100ml coconut milk
20ml milk
1½ banana’s
1 egg
25g marmalade
2 slices of bread
3 tbsp Icing sugar, plus extra for dusting
Butter
Recipe continues
METHOD
Preheat the oven to 180C.
Heat the coconut milk and milk up in a saucepan. Add the egg to a mixing bowl, sift in 2 tbsp of icing sugar and whisk together. Whilst continuing to whisk, slowly add the hot milk.
Thinly slice the whole banana diagonally to create 5-8cm slices.
Butter both slices of bread and spread with marmalade, then cut into triangle quarters. Line the bottom of a small oval baking dish with butter and place 4 pieces of bread along the base, top with the banana slices.
Pour over ½ of the milk mixture, place the remaining 4 pieces of bread and press down. When the liquid has been soaked up, pour over the remaining mixture and place into the oven for 20 minutes or until golden on top.
Remove from the oven, dust with icing sugar and caramelise with a blow torch or by placing under a grill.
Heat a knob of butter in a frying pan, slice the remaining half of the banana lengthways, and add to the pan, dust with 1tbsp of icing sugar and cook until caramelised. Place onto the top of the pudding and serve.