Leftover Lessons- Peshwari Pudding

1. 1

   Pre heat the oven to 180 degrees.

2. 2

   Lightly butter the peshwari and cut each slice into triangles.

3. 3

   Whisk the sugar & eggs until light and foamy.

4. 4

   Stir in the coconut milk and whole milk until well blended.

5. 5

   Line the base of a large ovenproof dish with a third of the peshwari slices and top with some of the banana slices and raisins.

6. 6

   Repeat until the naan and banana are layered into the dish.

7. 7

   Pour over the egg mixture and set aside to soak for 10 minutes.

8. 8

   Scatter sugar on top.

9. 9

   Sit the dish in a large roasting tin and pour boiling water into 2/3 up the side of the dish.

10. 10

    Bake for 40-45 minutes and set until golden brown.

No additional tips available.