I do love a good pudding...not like the English ‘puddings’ which basically refers to any dessert, but rather the American pudding, which is a custardy, creamy, potentially packet mix, but nonetheless yummo quick fix enjoyed by all!! (You may call it Banana Custard if you really must, but I do think it is a step above that!)
When we whipped up our Portable Lunches ebook, for the Insider Club, this was an easy quick addition to the sweet section, which believe it or not, was leaner than most of my cookbooks. If you are an Insider, this recipe appears in that cookbook that comes exclusively with your membership. If you are not yet an Insider...WHAT. ARE. YOU. WAITING. FOR?? We need you and you certainly need us!!
See you in there soon!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 80 Grams golden caster sugar
- 2 eggs
- 40 Grams corn flour
- 400 Grams milk
- 100 Grams cream
- 1⁄2 Teaspoon turmeric (optional, for colour)
- 2 large bananas
- 2 Teaspoons vanilla bean paste BUY
- Mascarpone to serve
Do
- 1
Place all ingredients except the mascarpone into Thermomix bowl and cook 8 min/80°C/speed 4.
- 2
Cook 4 min/90°C/speed 4.
- 3
Remove from bowl, cover and place into the fridge overnight or for at least 8 hours
- 4
Divide between containers and keep chilled. Dollop with mascarpone or thick cream to serve.
- 5
Can be frozen in small containers. By lunchtime they will be thawed out and ready to eat with a spoon.
- 6
