Leftover Banana Bread and Butter Pudding

Spread softened butter over bread slices, cut into triangles and leave to one side. Add a little brandy, golden syrup and bananas to a bowl and mash everything together. Beat eggs in bowl and add milk and cream to make a custard base. In a greased loaf tin, add a layer of bread, spoon in banana mixture and then cover with custard mix. Repeat process until all everything is used up. Leave to one side so the bread soaks up the custard mix then bake until golden and puffed up. Remove from oven and leave to cool completely.

When ready to serve slice the pudding and lay on a lined baking sheet. Place in a pre-heated oven until the edges begin to char. Meanwhile add slices of banana to a pan and heat with some golden syrup, making sure to not over cook the banana. Once the pudding is ready, remove from the oven, carefully place on serving plate, spoon over banana syrup and garnish with berries dusted with icing sugar.

Top tip: The bread and butter pudding can be made a couple of days in advance which will help develop the flavours and with speed up serving time in the kitchen.