Banana pudding

Banana pudding

By
From
Deep South
Serves
8-10
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
1 quantity Donuts, Vanilla Pastry Cream
400ml whipping cream, lightly whipped
6 bananas, sliced

For the sorghum cookies:

Quantity Ingredient
250g softened unsalted butter
150g caster sugar
100g sorghum syrup
2 eggs
1 teaspoon vanilla extract
250g plain flour
1/4 teaspoon bicarbonate of soda
1 teaspoon baking powder

For the honeycomb:

Quantity Ingredient
200g caster sugar
120ml honey
15g bicarbonate of soda

Method

  1. First make the cookies. Cream together the butter, sugar and sorghum until light and fluffy. Beat in the eggs one at a time and then the vanilla. Sift in the dry ingredients and fold them in to make a dough. Wrap in cling film and chill until firm.
  2. Roll the dough between your hands into 2-cm balls and place them on baking sheets lined with baking parchment, spacing them out well. Work quickly, as the mixture is soft at room temperature; chill it between batches if necessary.
  3. Place the cookies in an oven heated to 190°C and bake for 4–5 minutes, until they are turning golden around the edges; they should still have some softness and chew. Remove from the oven and allow to cool on the trays for 2–3 minutes before transferring to a wire rack to cool completely.
  4. To make the honeycomb, mix the sugar and honey together off the heat in a deep saucepan that will hold at least 4 times the volume of the sugar and honey. Now place over a medium heat and leave, without stirring, until they melt and become liquid. Cook for 5–8 minutes, until deep golden brown, the colour of maple syrup. Meanwhile, thoroughly grease a baking tray or line it with baking parchment. When the mixture reaches the correct colour, remove it from the heat and add the bicarbonate of soda, mixing thoroughly. It will foam up like crazy and be scalding hot, so be careful. Tip it out immediately on to the prepared tray and leave to cool and set. Break into shards.
  5. To build the finished dessert, you need a glass dish about 15–20cm deep. Start with a quarter of the vanilla pastry cream, followed by a layer of whipped cream, then cookies, then banana slices. Repeat these layers 3 times, finishing with a layer of whipped cream and the last few cookies arranged on top. Decorate with the honeycomb. Serve immediately or keep in the fridge for up to 3 days.
Tags:
American
Southern cooking
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