Back in February 2021 I posted a picture on Instagram of a Banana Gingerbread Pudding loosely inspired by a Marcus Wareing recipe. In my version I used some left over pain d'épice with sliced bananas and custard. I happened to have some homemade pain d'épice I had kicking around in the kitchen (made from a recipe in First Catch Your Gingerbread) so made this pudding again over the weekend. This time I added chocolate chips because that's my 'thing' at the moment although I suspect some plump raisins would work in their stead. I haven't tried this with any other kind of gingerbread (e.g. the sticky, treacle variety) but I have an inkling it would work just as well, particularly if the cake were stale.
Enjoy!
Ingredients - Serves 6-8
250-350g pain d'épice
2 good sized, ripe bananas
75g dark chocolate chips (or raisins)
3 medium eggs
100ml double cream
300ml whole milk
3 tbsp Drambuie or dark rum
Butter for greasing
2 tbsp Demerara sugar
Method
Cut the pain d'épice into 2cm cubes and place in a large bowl. Slice the bananas into discs about 5mm thick then add to the gingerbread along with the chocolate chips (or raisins). Gently toss the ingredients together to mix.
Beat the eggs in a jug. Add the double cream, milk and Drambuie (or rum). Pour over the dry ingredients and leave for the time it takes to preheat the oven.
Preheat the oven to 180℃. Generously butter a deep baking dish. The custard in this dish is plentiful so make sure you select one that can accommodate all of the ingredients.
Once the oven has reached the required temperature carefully tip the contents of the mixing bowl into the prepared dish. Level out the contents then sprinkle with the Demerara sugar. Bake for 30-40 minutes or until just set. You can eat this dish hot or cold but I prefer it warm with more double cream drizzled over the top.
