1/3 Photos of Banana Pudding II
Doreen Randal's Note:
This is an old one Mum used to make during WW 2. I always knew when Dad was coming home on leave, as Mum would make this pudding and get in the cream, and we would have roast beef for dinner. I used to like this cold too, the bananas go a bit dark when cold, but it was still yummy. Recipe by Edie Nelson (My Mum)
My Private Note
Units: US | Metric
- 1Place butter in a saucepan and melt the butter, add by degrees, the flour, then the milk, and let all boil a few minutes, stirring well.
- 2Take from the fire and add 2 ozs sugar, the yolks of eggs, and the bananas cut into small pieces, Place all in a pie dish and bake 20 minutes.
- 3Whisk the egg whites to a stiff froth, add the caster sugar and beat well.
- 4Place roughly on the pudding and return to the oven for a few minutes until the froth is light brown.
- 5Serve it swimming in cream.
- 6(My note :- Mum used to make this in a coal range, I asked how hot was the oven when she got her first electric one? Answer "Oh! about moderate" The 'Meringue' doesn't crisp up) Cheers, Doreen.
- 7Doreen Randal, Wanganui.
- 8New Zealand.
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Nutritional Facts for Banana Pudding II
Serving Size: 1 (877 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1435.9
- Calories from Fat 632
- Total Fat 70.2 g
- Saturated Fat 40.9 g
- Cholesterol 545.1 mg
- Sodium 730.3 mg
- Total Carbohydrate 175.8 g
- Dietary Fiber 7.6 g
- Sugars 90.2 g
- Protein 33.4 g