This bread pudding is made with wholemeal bread or flatbread, mashed bananas, honey and cream cooked together then topped with dates and almonds. It's eaten as a dessert and breakfast dish in Yemen, traditionally served on large plates as a communal meal.
- 4 ripe bananas
- 4 wholemeal pita, naan or bread slices (or a mix)
- 2 tbsp butter
- 2 tbsp honey, plus extra to drizzle
- 300 ml thin cream
- fried banana rounds, pitted dates and toasted slivered almonds, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Mash the bananas until smooth. Blitz the bread in a food processor to fine breadcrumbs. Combine the banana and breadcrumbs in a small saucepan with the butter, honey and 100 ml cream. Place over medium heat and mix to a thick, warm pudding.
- Meanwhile, place the remaining cream in a bowl and using electric hand beaters, beat until lightly whipped.
- Serve the warm pudding in bowls topped with the fried banana, dated and nuts with the whipped cream on the side.
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Photography by Adam Liaw.