BREAD AND BUTTER BANANA PUDDING

Serves 6-8 Prep and cook time 1 hour 15 minutes

Lightly grease an 8-cup capacity baking dish with Ballantyne Spreadable. Using 8 thick slices of brioche or raisin bread, spread each slice with 2 teaspoons of Ballantyne Spreadable. Layer bread in the dish with 2 thickly sliced bananas. Heat combined 600ml thickened cream, 1½ cups milk, 1 cinnamon stick and

1 split vanilla bean, until mixture almost reaches boiling point. Strain mixture into a large jug. In a large bowl, whisk 4 eggs and ¼ cup honey until thick and pale. Gradually whisk hot milk mixture into egg mixture. Pour over bread in dish and sprinkle with 1 tablespoon of demerara sugar. Place baking dish into a larger dish. Add enough just boiled water to come halfway up the sides of the baking dish. Bake in a 180°C (160°C fan-forced) oven for 50-55 minutes, or until the custard is just set when tested by inserting the tip of a knife into the custard and the knife comes out clean. Cool pudding for 5 minutes before serving.

TIP: This recipe is also delicious made with plain bread or croissants.