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Print this Recipe    Panettone

Panettone Toffee Banana Pudding
serves 4-6

175g (6oz) unsalted butter
6 tablespoons golden syrup
175g (6oz) dark muscovado sugar
4 large bananas, peeled and cut into 2.5cm pieces
200ml (7fl oz) milk
200ml (7fl oz) double cream
450g (1lb) panettone, cut into 6 2cm thick slices

Preheat the oven to 190 C (gas mark 5, 375 F). Melt the butter in
a pan with the golden syrup and muscovado sugar. Let it bubble for
5 minutes. Add the banana pieces and cook for 5 minutes more until
softened.

In a bowl, mix together the milk and cream. Cut the panettone slices
into strips (like bread "soldiers") and dip each one in the milk
and cream. Arrange half of them in a 1.2 litre (2 pint) ovenproof
dish, then pour over half the banana mixture. Repeat with the
remaining panettone strips and banana mixture.

Bake for 20 minutes until the top is golden and bubbling. Leave to
rest in a low oven until ready to serve.

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