Banana pudding

Vanilla, bananas, and velvety caramel come together for a fresh take on this fruity and comforting dessert
Banana pudding
ITP Images
Banana pudding
September 07, 2018
Level Easy
Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 6


PHOTO BY Assiya Jagadeesh
RECIPE BY Nadia Parekh
FOOD STYLING BY Lydia Wessels

INGREDIENTS

1 spinneysFOOD Banana Pound Cake
2 bananas, sliced
FOR THE PASTRY CREAM
1 spinneysFOOD Organic Free Range Egg, yolk only
25g caster sugar
10g spinneysFOOD All-Purpose Flour
10g cornstarch
150ml full fat milk
1 vanilla pod, split open and beans scraped
100g whipping cream, whipped to soft peaks
FOR THE CARAMEL
115g caster sugar
40g salted butter
65g whipping cream

METHOD

  • 1

    To make the pastry cream, mix the egg yolk and sugar in a bowl. Sift the cornstarch and flour and add to the egg mixture to form a paste.

  • 2

    In a saucepan, heat the milk and vanilla beans to boiling, remove from the heat and add to the egg mixture. Stir together until blended.

  • 3

    Return the mixture to the saucepan and stir vigorously on a medium heat until thickened.

  • 4

    Remove and chill.

  • 5

    When cooled, whisk to loosen up the texture and fold in the whipped cream.

  • 6

    Cut the pound cake into chunks and grill for a few seconds until warm and toasted.

  • 7

    Heat sugar in a dry pan to make a dry caramel. When it starts to smoke, add the butter and then cream.

  • 8

    Remove from the heat and allow to come to room temperature.

  • 9

    To assemble, alternate between layers of the sliced banana, grilled banana pound cake, pastry cream and the caramel.

NOTES


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