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Scottish Cooking, Banana Bread Pudding

Serves 4

Wholemeal bread - 5 slices
Butter - 25g (1 oz)
Dried apricots - 50g (2 oz), soaked
Bananas - 2, sliced
Raisins - 25g (1 oz)
Demerara sugar - 2 tsp
Cinnamon - ½ tsp
Eggs - 2
Milk - 450 ml (¾ pint)

Cut the crusts off the bread, thinly butter each slice and cut into 4 squares. Chop the apricots and mix with the bananas and raisins.

Place half the mixture into a 1.1 litre (2 pint) ovenproof dish. Mix the sugar and cinnamon, sprinkle a third over the apricot mixture.

Cover with half the bread, remaining apricot mixture and another third of the sugar. Place the rest of the bread on top, butter side uppermost.

Beat the eggs and milk together, pour over the bread and sprinkle with the remaining sugar.

Bake at 180 ºC / 350 ºF / Gas 4 for 35-40 minutes.

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