Bread and butter pudding with banana and butterscotch sauce

1.Preheat oven to 180C and line a baking tray with baking paper. Melt 80gm butter in a saucepan over low heat, then combine with bread in a large bowl and toss to coat. Spread on the baking tray and bake, shaking occasionally, until golden and evenly toasted (25-30 minutes).

2.Reduce oven to 160C and line a 10cm-deep, 8.5cm x 22cm loaf tin with baking paper, letting paper overhang sides, and pile in the bread. Whisk eggs, yolks, crème fraîche and caster sugar in a bowl until smooth, then whisk in cream and pour mixture over bread, pressing to submerge, and stand until bread is soaked (30 minutes; some bread will rise up again, which is okay – it’ll be nice and crunchy when baked). Scatter with extra sugar and bake until golden and firm, and a skewer withdraws clean (45 minutes to 1 hour). Cool in tin, then refrigerate until firm. Bread and butter pudding can be made up to 3 days ahead.

3.For butterscotch sauce, stir sugar and 90ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook without stirring until dark caramel (4-5 minutes). Remove from heat, carefully add 100ml water (hot caramel will spit), return to heat and stir in cream, butter and ½ tsp salt. Keep warm.

4.Preheat oven to 180C. Thickly slice bread and butter pudding, place slices on a baking tray lined with baking paper and dust heavily with icing sugar. Heat a quarter of the remaining butter in a large frying pan, add 2 pudding slices sugared-side down, and cook until caramelised (1-2 minutes). Dust tops with icing sugar, turn and caramelise (1-2 minutes). Transfer to tray, wipe out pan and repeat until all pudding slices are caramelised, then transfer to oven to warm through (3-5 minutes). Serve warm topped with sliced banana, a dollop of crème fraîche, and drizzled with butterscotch sauce.