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A  Weekday  Menu Recipe

Banana Coconut Pudding    Veg  HT  DP  40mins

Serves 4     Hot Vegetarian Dried Fruit Dessert Pudding Gluten Wheat Dairy Free

3 Bananas, peeled and thickly sliced
25g/1oz Sultanas
1 tbsp Lemon Juice
2 Eggs
2 tbsp Caster Sugar
50g/2oz Desiccated Coconut
3 tbsp Maple Syrup
teasp Vanilla Extract


1. Preheat the oven to 180C, 350F, Gas Mark 4. Place the bananas in a shallow ovenproof dish then sprinkle the sultanas and lemon juice evenly over the top. Set aside.

2. Place the eggs and sugar in a medium sized mixing bowl and whisk until creamy.

3. Add the desiccated coconut, maple syrup and vanilla, mix well then pour the mixture evenly over the bananas and bake for 25 minutes until golden.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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