To make the ice cream, place the peanuts and milk into a saucepan and bring to boil. Simmer very gently for ¾-1 hour. The peanut should be soft once cooked and care needs to taken to ensure the milk doesn’t catch and burn on the bottom of the pan.
Place the double cream and trimoline into a saucepan and bring to a boil. Strain the peanuts from the milk, then add the milk to the cream and return to the boil.
Meanwhile, whisk the sugar and egg yolks together. Pour the boiling mixture over the eggs and sugar and return to the heat. Cook the mixture until it thickens, just coating the back of a spoon, then strain though a fine sieve and leave to cool. Lightly chop the peanuts and churn the cream mixture in an ice cream machine. Just before its ready, add the peanuts.
For the pudding, preheat the oven to 160C/312F/gas mark 2.
Melt the butter in hot pan, add the demerara sugar and stir. Add the bananas, cook for 2 minutes and turn the heat right the way down. Bring the cream to the boil and remove from the heat. Beat the eggs together and carefully add the cream. Then add the banana to the mixture and finally the bread cubes, gently folding so the banana is not broken up.
Place in a lined tin (20cm x 35cm x 4cm) and bake for 20-30 minutes. The pudding is cooked when golden brown, firm to the touch. To double check, insert a skewer into the centre – the skewer should be clean when removed.
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