Happy Friday all! Today we have two extra cosy recipes, so whatever the weather’s doing outside, you’ll have something warm and comforting to tuck into when you get in. Have a lovely weekend.
Banana Bread and Butter Pudding
Simon’s Bread and Butter Pudding is a fruity twist on the classic, with the addition of ripe bananas and juicy Medjool dates. It’s a great way to use up stale bread and store cupboard ingredients. Simon recommends leaving the custard to soak into the bread for half an hour before baking for a softer, gooier pudding.
- Serves 6
- Preparation time: 40 mins
- Cooking time: 40 mins
- 1 loaf thick sliced white bread
- 200g butter
- 150g demarera sugar
- 3 bananas cut into slices
- 3 whole eggs
- 3 egg yolks
- 500ml double cream
- 100g caster sugar
- Dash of vanilla extract
- 9 dates, chopped
For the sauce
- 100ml double cream
- 100g butter
- 100g soft dark brown sugar
- Cut the crusts off the bread and butter each slice.
- Arrange a layer of the buttered bread against the back edge of large baking dish, sprinkle over some of the sugar, then add a layer of bananas and dates. Repeat until all of the bread, sugar and bananas and dates have been used up, finishing with a layer of bread and a sprinkle of sugar.
- For the custard, beat the eggs, egg yolks, vanilla extract and sugar in a bowl.
- Heat the cream to scalding then pour onto the egg mixture. Whisk well until combined, then pour over the bread pudding. Leave to stand for at least 30 minutes.
- Cook the pudding at 175˚C for 40 minutes, or until the top is golden brown and the custard has set.
- Meanwhile for the sauce, heat the ingredients in a heavy-bottomed saucepan until just boiling, then remove from the heat.
- Serve a bid dollop of pudding with loads of sauce and extra cream.
(This is served on the Fairmont and Maine Canteen Dinner Plate.)
Pulled Pork Hash
This Pulled Pork Hash is one of Simon’s most popular recipes from Sunday Brunch. It is a delicious way to eat Simon’s famous homemade pulled pork, or alternatively you could use shop-bought meat. This hash makes a perfect relaxed family brunch and is a great way to use up all kinds of leftovers.
- Serves 6
- Preparation time: 15 mins
- Cooking time: 5 hours
- 2kg pork shoulder, most outer fat removed
- 1 tbsp chilli flakes
- 1 tbsp grain mustard
- Salt and pepper
- 250ml white wine vinegar
- 250ml cider
- 3 finely sliced onions
- 6 finely sliced garlic cloves
- 400g thick-cut pancetta
- 1 chopped onion
- 2 garlic cloves, chopped
- 1 chilli, finely chopped
- 2 tins mixed beans, rinsed
- 3 cloves
- 75g soft dark brown sugar
- 50g treacle
- 1 tbsp smoked paprika
- 50g ketchup
- 1 tbsp Dijon mustard
- Splash of sherry vinegar
- 500g cooked new potatoes
- 125g butter
- 1 tsp chilli flakes
- 1 tsp smoked paprika
- Juice of 1 lemon
- Mix the chilli, mustard, salt and pepper and rub into the pork.
- Pour the cider and vinegar over the meat, then scatter on the onions and garlic.
- Cover the meat with parchment, then tin foil, and roast for 4 hours at 170˚C.
- Uncover the meat and roast for another hour. Leave to rest and then pull apart with two forks.
- To cook the beans, fry the pancetta until crisp in a large casserole pan, then remove. In the same pan, fry the onion, garlic and chilli for 5 minutes until soft.
- Put all the rest of the bean ingredients in the pan and cook for 20 minutes.
- Stir the pulled pork into the beans and mix well. Pour into a baking dish. (If there is too much pork, you can eat the rest on its own.)
- Fry the new potatoes in the butter, chilli and paprika until golden and crispy. Finish with a squeeze of lemon juice and then spoon on top of the pork mixture.
- Cook at 200˚C for 20 minutes until piping hot. Finish the dish under a hot grill for a crispy topping.
- Serve the hash with big dill pickles and hot sauce.
Find all the recipes from Daily Brunch with Ocado so far in the Recipes section of ocado.com
Naomi, PR and Social Media Executive