Ingredients
Serves 4
Bread & Banana Pudding
2 bananas, sliced lengthwise and in half
100 grams (1/2 cup) sultanas
8-16 slices bread (depending on size), crusts removed
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp vanilla extract
2 cups milk (skim, fullcream, soy, rice)
2 eggs, beaten
1 tbsp brown sugar
Hairy Date Balls
Makes 18
100 g pitted dates, roughly chopped
100 g ricotta cheese
100 g walnuts
100 g quick oats (minute oats or oat meal as opposed to rolled)
½ cup shredded coconut
Method
Bread & Banana Pudding
Heat oven to 180°C.
Lightly grease square baking dish. (I use a 22 x 28 x 6cm deep dish)
Place bread on base of baking dish.
Place bananas on bread.
Sprinkle sultanas over bananas.
Place another layer of bread on bananas and sultanas.
Combine cinnamon, nutmeg, vanilla essence, milk, eggs and brown sugar in a bowl and mix well.
Pour mixture over bread and bananas.
Press bread gently and let stand ten minutes.
Bake at 180°C for 45 minutes or until centre is set.
Hairy Date Balls
Blend dates, ricotta cheese and walnuts until a ball forms in the processor. The mixture is quite thick so you might have to re-organise it around the blades.
Transfer mixture to a bowl and stir in rolled oats.
Form small balls and place on a plate.
Roll each ball in the shredded coconut.
Chill in the fridge before serving.