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Rum, raisin and banana bread pudding (Carribean) September 30, 2012

Posted by andrewescott in Recipes.
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This was part of the dessert at the Carribean dinner. It is largely based on the Banana Bread Pudding recipe from Carribean Pot, but I felt I would be missing a key Carribean recipe ingredient if it didn’t have rum.

So, there are two changes from the Carribean Pot recipe:

  1. I used three medium-sized bananas (instead of “2 ripe bananas”).
  2. I soaked the raisins in 40 mL of dark rum (e.g. Bundaberg rum) for 30 mins. This gave a light rum flavour, so could you could probably add more if you wanted a stronger flavour.

Also, I made the egg-and-milk mixture up the day before and kept it in the fridge, ready for a quick assembly and bake on the night.

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1. Carribean « Melbourne Recipe Club - September 30, 2012

[…] something sweet to finish, Andrew made a rum & raisin & banana bread pudding, served with butterscotch sauce and coconut ice. Share this:FacebookTwitterPrintLike this:LikeBe […]


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