Frankfurt pudding

Ingredients for 4 servings:

• 2 tbsp butter for the mold
• 40 g rum raisins
• 50 g baguette(s) (wholemeal baguette) or wholemeal bread without seeds
• 150 g butter
• 100 g banana(s), ripe, approx. 110 g
• 80 g sugar
• 2 eggs
• 1 tsp orange zest
• 200 g wholemeal flour
• 50 g cornstarch
• 1 tsp baking powder
• 3 tbsp milk
• 100 g almond flakes
• some powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with wholemeal flour

Butter four ovenproof dishes. Dice and toast the bread. Peel and mash the banana. Beat the butter, sugar, and eggs one after the other until fluffy. Stir in the orange zest and banana puree. Combine the flour, baking powder, and cornstarch and stir in. Finally, stir in the raisins, half of the almonds, and the bread cubes. Pour the mixture into the dishes and sprinkle with almonds. Bake in a preheated oven at 180°C for 30 minutes. Baking time may vary, as the dishes vary in size. If it starts to overbrown, cover. Let cool, sprinkle with powdered sugar, and serve.