Matt Tebbutt served up a delicious banana bread and butter pudding with vanilla, rum and ginger caramel cream on Saturday Kitchen.

The ingredients are: 2 ripe bananas, sliced, 150g raisins, soaked in warm dark rum, 1 loaf banana bread, thickly sliced, 100g butter, melted, 300ml full-fat milk, 1 vanilla pod, seeds only, 5 free-range eggs, 60g caster sugar, 300ml double cream, 50g demerara sugar and 100g apricot jam.

For the cream: 200g caster sugar, 1 vanilla pod, split, 1 tbsp chopped stem ginger, 200ml dark rum and 200g creme fraîche.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.