Colder nights are all about one thing… slow cooking! I’m pretty new to this slow cooker malarky and I was sceptical at the start, thinking, how could I face preparing dinner before I’d even had my morning coffee!!! But I gave it a whirl and I have to say, it’s pretty awesome! Coming home to all manner of foodie delights bubbling away IS a very satisfying feeling. And so…today I’m sharing with you the ultimate comfort food recipe, slowly cooked with love…Whisky Banana Bread Pudding (It’s also got Amaretto but I didn’t want to get you over excited!).
Bread. Pudding. It’s just good stuff isn’t it, especially when it’s slow cooked into pudding perfection. This recipe is for a very wet kind of bread pudding, not the firm sort which is also divine.
Half loaf of bread
1 Jamaica Ginger cake
Shot of Whisky/ Amaretto/ BOTH
4 very ripe bananas
1/2 pint coconut milk
1 pint of milk
200g brown caster sugar
Chopped cherries/ nuts (optional)
And you’ll love this, other than breaking up the bread and smashing the Jamaica loaf it’s just a mix-it- all-together kind of recipe. And then just wait for the magic to happen. The only rule: make sure all bread is covered by the liquid and sloooooow cook on ‘low’ for 6-8 hours.
I found it was tastiest served with natural yogurt as it is a pretty sweet recipe. Enjoy! And please share your slow cook recipes, this rookie wants to know more!!!