Banana Pudding II

"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)"
Banana Pudding II created by Emperor of Biltong
Ready In:
1 pudding




  • Place 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.
  • Take 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.
  • Whisk the egg whites to a stiff froth, add the caster sugar and beat well.
  • Place roughly on the pudding and return to the oven for a few minutes until the froth is light brown.
  • Serve it swimming in cream.
  • (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.
  • Doreen Randal, Wanganui.
  • New Zealand.

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  1. dennisrocks122
    If you can you should top each slive with a pinch of brown sugar it a small amount of crunch and a little bit more sweetness to tie it all together
  2. Victoria S.
    What a lovely recipe--made with no processed foods. I did change it up quite a bit, partly to make it a little healthier, and then I got carried away. I used .5 oz. of butter and 1.5 oz. grapeseed oil, 2 eggs separated, 6 bananas, 2 oz. flour (half pumpernickel flour, half King Arthur all-purpose),1 1/2 c. 1 percent milk, scant half tsp. Kosher salt, 1 tsp. vanilla, 1/8 tsp. ground allspice, 1/8 tsp. cinnamon, 1/8 tsp. ground ancho chile pepper, 1/8 tsp. anise seed (ground with mortar and pestle), 1/8 tsp. almond extract, 1/4 tsp. freshly ground nutmeg, 1/2 tbsp. dark rum, 1 tsp. caster (powdered) sugar, and 1 oz. raw sugar + 1 oz. agave syrup. I followed the recipe directions, adding the salt while cooking the roux and then, once it was off the heat, added the spices, flavorings, eggs yolks, bananas, and raw sugar/agave syrup. I spooned the mixture into individual ramekins (my version made seven, 3-oz. servings) set in a boiling water bath and baked for 30-35 minutes at 350 degrees until the puddings were set. Then I took them out of the oven, raised the oven temperature to 375 degrees, topped each ramekin with the meringue, lightly sprinkled with raw sugar, and put back in the oven for or 8 minutes. Let the ramekins cool in the water bath. The taste of the pudding was heavenly, and the individual puddings with their browned, sugared meringues looked beautiful. Next time, I might try an oatmeal cookie crust or shortbread crust underneath the pudding, first prebaked with an egg wash to keep the crust dry and crisp. This was just the terrific, basic recipe I was looking for. It makes an elegant dessert. Thanks for sharing!
  3. Emperor of Biltong
    Banana Pudding II Created by Emperor of Biltong
  4. Emperor of Biltong
    Banana Pudding II Created by Emperor of Biltong
  5. Emperor of Biltong
    Banana Pudding II Created by Emperor of Biltong



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