Banana pudding

Banana pudding

By
From
The Hang Fire Cookbook
Serves
6

This is one of the most comforting desserts ever invented. It’s served in so many barbecue restaurants where, aside from the banana, most of the ingredients come straight out of a packet. That doesn’t matter one bit because these creamy custard and banana flavours really work after a meat feast. You can make our version in a big tray batch and set it down in the middle of the table for everyone to dive in.

Ingredients

Quantity Ingredient

For the biscuits

Quantity Ingredient
175g softened unsalted butter
200g caster sugar
2 large eggs
1 teaspoon vanilla extract
400g plain flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon fine sea salt

For the pudding

Quantity Ingredient
50g plain flour
1/2 teaspoon fine sea salt
1 litre full-fat milk
1 x 400g tin condensed milk
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
3 ripe bananas, cut into 3mm slices

For the meringue

Quantity Ingredient
4 egg whites
115g caster sugar
115g icing sugar

Method

  1. First, make the biscuits. Preheat the oven to 180°C. Line a baking sheet with baking parchment. Cream the butter and sugar together until pale and creamy, then beat in the eggs, a little at a time, and vanilla extract.
  2. In a separate bowl, combine the flour, baking powder and salt. Gently fold the dry ingredients into the butter and egg mixture. If the mixture feels too sticky to roll out, add a little flour. Halve the dough, form into two fat discs, wrap each disc in cling film and rest in the fridge for 1 hour.
  3. Remove the dough from the fridge and sprinkle a work surface with flour. Place a disc of dough on the surface and sprinkle a little more flour on top. Roll the dough to a thickness of about 5mm. Use a 7cm biscuit cutter to cut the dough into rounds and place them, about 2cm apart, on the prepared baking sheet. Bake for 8–12 minutes, by which time the biscuits should be lightly golden around the edges. Cool on a wire rack.
  4. For the banana pudding, heat the oven to 160°C. In a medium saucepan, combine the flour and salt and set over medium heat. Gradually whisk in the milk, condensed milk and egg yolks and cook, stirring constantly, for 8–10 minutes, or until thickened to a custard consistency. Remove from the heat and stir in the vanilla extract. Allow to cool to room temperature.
  5. Next, make the meringue. Use a stand mixer or electric whisk to beat the egg whites until they are foaming. Add the caster sugar, one teaspoon at a time, beating for 2–4 minutes until stiff peaks form and the sugar dissolves. Sift in the icing sugar and using a metal spoon, fold gently into the whisked egg whites.
  6. In a baking dish, pie dish or individual dishes, arrange a third of the banana slices, followed by a third of the pudding mixture and third of the biscuits. Repeat the layers two times, then smooth the meringue over the top. Bake for 15–20 minutes, until the meringue is golden. Cool for 30 minutes then serve.
Tags:
barbecue
BBQ
Southern
America
Deep South
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