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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.

Carribean September 30, 2012

Posted by andrewescott in Dinners.
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This month was all about food from the Carribean Islands, and Andrew hosted the dinner on Monday 10th September, with Pam also cooking the dishes. We cut back on the food a little this month with just two courses, but no-one went away hungry.

Mains  

Pam brought the Island feel through serving us Jamaican stew oxtail, Jerk chicken (using this Jamaican jerk marinade), Jamaican rice and peas, and a Jamaican coleslaw.

Dessert

For something sweet to finish, Andrew made a rum & raisin & banana bread pudding, served with butterscotch sauce and coconut ice.