6 ounces unsalted butter 6 tablespoons golden syrup 6 ounces dark muscovado sugar 4 large bananas, peeled and cut into pieces 7 ounces milk 7 ounces double cream 1 pound panettone, cut into thick slices
Preheat the oven to 190 C (gas mark 5, 375 F). Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 minutes. Add the banana pieces and cook for 5 minutes more until softened. In a bowl, mix together the milk and cream. Cut the panettone slices into strips (like bread "soldiers") and dip each one in the milk and cream. Arrange half of them in a 1.2 litre (2 pint) ovenproof dish, then pour over half the banana mixture. Repeat with the remaining panettone strips and banana mixture. Bake for 20 minutes until the top is golden and bubbling. Leave to rest in a low oven until ready to serve.