Bread and Butter Pudding with Toffee Banana

Cut the toast into cubes, place on a baking tray and toast briefly in the oven Bring the double cream and milk to the boil with the pulp of a vanilla pod.

Beat the eggs with the sugar and Baileys until creamy. Whisk the boiling milk into the egg mixture. Peel the bananas and cut into thin slices. Line a buttered ovenproof dish with the toast cubes, then top with the banana slices and fill to the top with the egg milk.

To finish, sprinkle the pine nuts on the banana/egg milk mixture. Bake in the oven at 180 °C (fan 155 °C , gas mark 3) for 25 min.

Remove the skin from the remaining bananas and cut them into slices. Caramelize sugar with 3 tbsp water in a saucepan. When the sugar is golden brown, add the butter, lime juice and whipped cream one by one, bring to the boil and pour over the banana slices.

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