Emma Do you have leftover Christmas pudding every year? Then try this Banana and Christmas Pudding Loaf with Mead Drizzle recipe from Lyme Bay Winery to save binning that Christmas pud.
Banana and Christmas Pudding Loaf
This loaf is soft, rich, and gently spiced, with bursts of festive fruit – perfect for a cosy winter treat.
Ingredients
3 ripe bananas, mashed
100g melted butter
100g soft brown sugar
2 large eggs, beaten
2 tablespoons Lyme Bay Mead
200g self-raising flour
1 teaspoon baking powder
Pinch of salt
150g leftover Christmas pudding( Figgy’s)
For the mead drizzle icing
100g icing sugar
1–2 tablespoons Lyme Bay Mead
Method
Preheat the oven to 180°C (160°C fan) and line a loaf tin with baking paper. In a large bowl, mash the bananas until smooth. Stir in the melted butter, brown sugar and beaten eggs until fully combined. Add the mead and mix again.
In a separate bowl, combine the self-raising flour, baking powder and salt. Gently fold the dry ingredients into the banana mixture until just incorporated. Crumble in the Christmas pudding, ensuring it is evenly distributed.
Pour the mixture into the prepared loaf tin and smooth the top. Bake for 50 to 55 minutes, or until a skewer inserted into the centre comes out clean. Leave the loaf to cool in the tin for ten minutes, then transfer it to a wire rack to cool completely.
To make the icing, sift the icing sugar into a small bowl and stir in the mead, a little at a time, until you have a thick consistency with a little movement. Drizzle the icing over the cooled loaf and allow it to set before slicing.
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Banana and Christmas Pudding Loaf
Ingredients
- 3 ripe bananas mashed
- 100 g melted butter
- 100 g soft brown sugar
- 2 large eggs beaten
- 2 tablespoons Lyme Bay Mead
- 200 g self-raising flour
- 1 teaspoon baking powder
- Pinch of salt
- 150 g leftover Christmas pudding Figgy’s
- For the mead drizzle icing
- 100 g icing sugar
- 1 –2 tablespoons Lyme Bay Mead
Instructions
- Preheat the oven to 180°C (160°C fan) and line a loaf tin with baking paper. In a large bowl, mash the bananas until smooth. Stir in the melted butter, brown sugar and beaten eggs until fully combined. Add the mead and mix again.
- In a separate bowl, combine the self-raising flour, baking powder and salt. Gently fold the dry ingredients into the banana mixture until just incorporated. Crumble in the Christmas pudding, ensuring it is evenly distributed.
- Pour the mixture into the prepared loaf tin and smooth the top. Bake for 50 to 55 minutes, or until a skewer inserted into the centre comes out clean. Leave the loaf to cool in the tin for ten minutes, then transfer it to a wire rack to cool completely.
- To make the icing, sift the icing sugar into a small bowl and stir in the mead, a little at a time, until you have a thick consistency with a little movement. Drizzle the icing over the cooled loaf and allow it to set before slicing.
