A microwave pud that will have the family thinking you've been cooking for hours
- 4 thick slices white bread
- 50g butter, softened
- 1 large banana, peeled and sliced
- 2 eggs
- 85g soft, light brown sugar, plus 1 tbsp extra
- large pinch cinnamon
- 450ml milk
- 1 tbsp cornflour
MethodArrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).
- 50g dried apricots, chopped
- 25g raisins
- 2 tbsp brandy
- 1 egg
- 1 tsp golden caster sugar
- 2 tsp custard powder
- 350ml semi-skimmed milk
- ½ vanilla pod, split
- zest 1 small lemon, pared off in strips with a veg peeler
- 4 tbsp half-fat crème fraîche
- 25g butter, softened
- 4 medium slices good white bread, crusts left on, such as sliced from a small white farmhouse loaf
- 1 tbsp apricot conserve or jam
- ¼ tsp icing sugar, for sifting
- Put the apricots and raisins in a small dish, pour over the brandy and leave to soak, stirring occasionally. Meanwhile, beat the egg and sugar together in a medium bowl, then whisk in the custard powder with a balloon whisk until smooth. Warm the milk in a small non-stick saucepan; then, when it’s just coming up to a boil, remove from the heat and slowly stir into the egg mixture. Scrape in the vanilla seeds, drop in the pared lemon zest and vanilla pod and set aside to cool and infuse for 30 mins.
- Whisk the crème fraîche into the cooled milk. Strain this custard through a sieve into a jug. Using ¼ tsp butter from the 25g, very lightly butter a shallow ovenproof dish, about 20 x 25 x 4.5cm.
- Butter the bread on one side only with the rest of the butter, then spread over the conserve or jam. Cut each slice into 4 triangles, then lay half the triangles, jam side up, in the dish. Scatter over half the apricots and raisins, then lay the rest of the bread over the top, again jam side up. Scatter over the rest of the dried fruit and any unsoaked brandy, then pour half the custard over the bread. Leave to soak for 15 mins. Heat oven to 180C/160C fan/gas 4.
- Sit the dish in a roasting tin. Pour the rest of the custard over the bread, press the bread lightly into the custard then half fill the roasting tin with hot water. Bake for 20 mins, then raise the heat to 190C/170C fan/gas 5 and bake for a further 5-10 mins until the bread on top is crisp and golden. Remove and let the pudding sit for 2-3 mins. Sift over the icing sugar and serve warm.
- 8 slices day-old crusty white bread, crusts removed
- 50g very soft butter
- 4 tbsp Seville orange marmalade, plus 4 tsp
- 300ml full-fat milk
- 248ml pot double cream
- 3 large eggs
- seeds 1 vanilla pod
- 4 tbsp golden caster sugar
- 1 tbsp whisky
- icing sugar, for dusting
- Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
- Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
- Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
- 2 slices day-old white bread, crusts removed
- 15g softened butter
- 2 tbsp ginger preserve
- 1 ripe pear, peeled, cored and diced
- 1 medium egg, beaten
- 4 tbsp demerara sugar
- 150ml milk
- Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.
- Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.
- Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.
- Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.