Bread & Butter Bannana Pudding – JOGLE 2010 Recipe
Having to cook for 30 hungry cyclist three times a day is not easy. Especially when your cooking equiptmet is limited to a couple of gas rings and some pots seemingly designed for boiling babies.
On the JOGLE 2010 this was my job and to make things even harder I had to try and feed the peckish peleton on traditional British recipes. Burning up to 7000 calories each per day simply trying to refuel this lycra clad army was going to be difficult, making this fuel taste good another story.
Having spent plenty of long days in the saddle myself I know only too well how important an evening meal is. The thought of dinner is what drives you through those last miles and I made it my mission to make sure the riders were never disappointed. A heart main course loaded with slow and fast release carbs and plenty of nutritious protein was always followed by a sweet pudding to send the riders to bed with and this banana bread and butter pudding was a podium finnish pudding. Left over bananas provided plenty of potassium for muscle repair and lost electrolytes, the milk soaked bread provides plenty of carbs and the raisins provided plenty of natural fibre to help unblock all those nasty energy bars.
With winter on its way, if you head in from a chilly ride make sure you have this simple recipe to hand.
- 25g butter, plus extra for greasing
- 8 slices of brown bread
- 50g sultanas
- 50g raisins
- 4 bananas
- 2 tsp cinnamon powder
- 350ml/12fl oz whole milk
- 50ml/2fl oz double cream
- 2 free-range eggs
- 25g/1oz granulated sugar
- nutmeg, grated, to taste Preparation method
1. Grease a deep pie dish or large pan with butter.
2. Cut the bread into triangles.
3. Arrange a layer of bread in the bottom of the dish, then add a layer of sultanas and then a layer of chopped bananas. Sprinkle with a little cinnamon, then repeat the layers of bread, bananas and fruit, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil.
5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
6. Add the warm milk and cream mixture and stir well.
7. Pour your custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
8. Ideally preheat the oven to 180C/Gas mark 4 or you can cook this dish on a hob on a very low heat with the lid on.
9. Place the dish into the oven or on the hob and bake for 30-40 minutes, or until the custard has set and the absorbed into the bread.
This entry was posted on Thursday, September 16th, 2010 at 11:07 and is filed under English Recipes, JOGLE, JOGLE Recipes, Recipes, World Cycling, World Food. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.