Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Chocolate and Banana Bread and Butter Pudding

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes
  • 8 slices of white bread, thick cut
  • 25g Stork tub
  • 1 large banana
  • 75g dark chocolate chips


  • 600ml Just Milk
  • 2 Eggs
  • 25g Billingtons golden caster sugar
  • Scales
  • Square pyrex roasting type dish
  • Large jug
  • Whisk
  • Sharp knife
  • Measuring spoons
  • Chopping board
  • Sieve
  • Grease a Pyrex baking dish with a little butter.
  • Remove the crusts from the slices of bread and cut into triangles.
  • Butter one side of the bread with Stork.
  • Slice the banana into 1cm thick slices.
  • In a large jug beat together the milk, eggs and caster sugar.
  • Layer the buttered bread and banana slices into the greased baking dish.
  • Pour over the custard mixture and scatter on the chocolate chips.
  • Allow to stand for one hour to allow the bread to absorb the custard.
  • Preheat oven to 160c(fan)/180c/Gas Mark4. 
  • Bake for 40 minutes until the custard has set and the bread is golden brown.
  • Serve warm.


  • Try sprinkling the pudding with golden caster sugar just before you put it in the oven for a crisper finish.
  • Why not add 2 tbps cocoa powder to the custard for an extra chocolate hit?