Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
100g pecans, or other nuts
100g butter, melted and cooled, plus extra to grease
3 ripe medium bananas (about 450g with skin), mashed
3 large eggs, beaten
150ml milk
1 tsp vanilla extract
125g light muscovado sugar
250g self-raising flour
1 tsp baking powder
For the sauce
200g light muscovado sugar
200ml double cream
1 tsp vanilla extract
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Prepare to the end of step 4 a few hours before baking. If the sauce overthickens, reheat gently until runny, then pour over the pud.
Preheat the oven to 180°C, fan 160°C, gas 4. Toast the pecans on a baking sheet for 6-8 minutes, then roughly chop and cool. Grease a deep 2-litre ovenproof baking dish, about 20 x 28cm base measurement, with butter.
In a saucepan, mix all the sauce ingredients with 225ml water and a pinch of salt over a low heat. Once the sugar has dissolved, remove from the heat. It will be very thin, but will thicken as it bakes with the pudding.
Mash 2½ bananas in a bowl, then add the eggs, milk, melted butter and vanilla, followed by the sugar, and mix well.
Sift the flour, baking powder and a pinch of salt into a large bowl, and stir in about half the chopped pecans
Tip the wet ingredients into the dry and whisk until fairly smooth. Pour into the prepared baking dish and top with a few more pecans and the remaining banana, sliced.
Slowly pour the sauce all over the pudding, then bake on a tray for 35-40 minutes. It should be risen, golden brown and firm in the centre. Leave to stand for 10 minutes and serve with ice cream or pouring cream, scattered with the rest of the nuts.
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winWin tickets to see The Phantom of the Opera, and a night at a four-star London hotel
How Do You Keep Banana Pudding From Getting Watery? As banana pudding sits, the bananas will release water into the mixture, making the pudding slightly watery. The best way to combat this is to serve and enjoy the pudding freshly made.
According to speculation by food writers and historians like Robert Moss for Serious Eats, this may be because banana pudding was an easy, chilly treat that offered a respite from the South's excruciating heat.
The key to a really good banana pudding over a so-so one is to use really ripe bananas. There should definitely be brown on the skins. This will give you a lot of naturally added sweetness without adding more sugar! Bananas are also high in potassium, which is important for healthy muscles and blood pressure.
The National Banana Pudding Festival is held at the Centerville River Park in Centerville, Tennessee. It is a 2-day event held on the first weekend of October.
Meat is expensive, and at a barbecue joint that's all about showcasing high-quality meat cooked for hours, simple, inexpensive sides and desserts help keep the scales of financial and labor investment in balance. Banana pudding is a dish going back to the late 1880s and forever linked to barbecue.
Not surprisingly, more bananas meant more banana recipes. The first full recipe for banana pudding reportedly appeared in an issue of Good Housekeeping in 1888. The Post and Courier reports that the recipe featured custard and bananas alternated with layers of sponge cake and finished with whipped cream.
What are good alternatives to vanilla wafers? It's worth trying to find vanilla wafers — their mild flavor and crunchy texture is ideal for this dessert. However, if you're unable to source them, you can substitute with shortbread cookies, ladyfingers (also known as Savoiardi cookies), or animal crackers.
You may have removed your homemade banana pudding from the heat too soon. Use a candy thermometer to get it to about 175F to 180F which gives you a thicker pudding that won't go runny.
Refrigerating it in a closed plastic container will keep it in good shape for at least 3-4 days. Freezing this yummy dessert for too long is another bad idea. Once you defrost your banana pudding, the taste and appearance won't be the same.
Banana pudding (sometimes banana cream pudding) is a pudding generally consisting of layers of sweet vanilla flavored custard, vanilla wafers and/or ladyfingers and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue.
Also known as southern banana pudding, this decadent dessert features layers of made-from-scratch vanilla pudding, wafer cookies and bananas. What sets this recipe apart from others is a delicate layer of meringue on top.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 20 mins
