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Bread-and-Butter Pudding

Bread-and-Butter Pudding

Khoi kos with a twist… Fyndraai’s Shaun Schoeman has created a melting pot of Cape cuisines. Try his Chocolate and Banana Bread-and-Butter Pudding…

Bread-and-Butter Pudding

Khoi kos with a twist... Fyndraai’s Shaun Schoeman has created a melting pot of Cape cuisines. Try his Chocolate and Banana Bread-and-Butter Pudding... Recipes Bread-and-Butter Pudding European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Banana bread
  • 125g butter or margarine
  • 1 cup caster sugar (white or brown sugar)
  • 2 eggs
  • 2–3 large bananas mashed
  • 1tsp vanilla essence
  • 2 cups flour
  • 1tsp bicarb
  • 1tsp baking powder
  • Pudding
  • 800g butter
  • 190ml currants or 150ml raisins
  • 400g milk chocolate
  • 700ml milk
  • 3 large eggs
  • 125ml sugar
  • 1ml salt


  1. To make the banana bread, cream the butter and sugar together. Add the eggs one at a time and beat well. Add the bananas and vanilla and fold in the dry ingredients. Bake in a loaf tin at 180ºC for 40 minutes. Allow to cool.
  2. Cut five thick slices of the banana bread, with crusts. Butter and place with the buttered side down in a greased dish. Sprinkle the raisins on top.
  3. Melt the chocolate over a bain-marie at low heat. Slightly warm the milk and add to the melted chocolate. Add a dash of cream if needed. Beat the eggs thoroughly and add the sugar, salt and milk chocolate mixture. Pour the egg mixture over the bread and allow it to soak in for about 30 minutes. Bake the bread covered for 30 minutes at 160ºC. Remove the cover and bake for a further 10–15 minutes until golden brown.
  4. Serve hot.


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