Chocolate, Banana and Pecan Pudding


Sufficient for an ordinary 21 cm swiss roll tin.


  1. Pre-heat the oven to 180 C/gas mark 4.
  2. Grease and line a swiss roll tin.
  3. Butter the brioche slices and lie them in the tin, butter side down, fitting them together tightly to cover the base completely.
  4. Slice the bananas into ~ 5 mm thick slices and lie them in an even layer over the brioche.
  5. Chop the chocolate into ~ 5 mm dice and sprinkle evenly over the bananas.
  6. Add the whole pecans (optional), probably one for every four banana slices, evenly over the whole.
  7. Gently pour the condensed milk over the top of the pudding.
  8. Cook for 30 minutes.

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