Name: Saffron, Banana & Date Pudding
Yield: Serves 8–10
Cuisine: Indian
Ingredients: 12 Medjool dates, pitted and quartered; demerara/turbinado sugar, for sprinkling; 300 ml/10½ fl oz/1¼ cups whole milk; 4 bananas, peeled and sliced into 2 cm/¾ in rounds; 200 ml/7 fl oz/scant 1 cup double/heavy cream; 150 g/5 oz unsalted butter, softened; 1 x 400 g/14 oz briocheloaf, sliced; 100 g/3½ oz/scant ½ cup golden caster/superfine sugar; a large pinch of saffron strands; 4 eggs

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

Is there anything that saffron can’t make better? Here, the humble bread and butter pud gets a makeover with a luxurious golden saffron custard. The bread has been swapped out for buttery brioche, the traditional raisins are elevated to sumptuous Medjool dates and I’ve added a touch of banana for extra sweetness. Definitely not your everyday pud, this is strictly for treat time!

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of