Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
100g pecans, or other nuts
100g butter, melted and cooled, plus extra to grease
3 ripe medium bananas (about 450g with skin), mashed
3 large eggs, beaten
150ml milk
1 tsp vanilla extract
125g light muscovado sugar
250g self-raising flour
1 tsp baking powder
For the sauce
200g light muscovado sugar
200ml double cream
1 tsp vanilla extract
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Prepare to the end of step 4 a few hours before baking. If the sauce overthickens, reheat gently until runny, then pour over the pud.
Preheat the oven to 180°C, fan 160°C, gas 4. Toast the pecans on a baking sheet for 6-8 minutes, then roughly chop and cool. Grease a deep 2-litre ovenproof baking dish, about 20 x 28cm base measurement, with butter.
In a saucepan, mix all the sauce ingredients with 225ml water and a pinch of salt over a low heat. Once the sugar has dissolved, remove from the heat. It will be very thin, but will thicken as it bakes with the pudding.
Mash 2½ bananas in a bowl, then add the eggs, milk, melted butter and vanilla, followed by the sugar, and mix well.
Sift the flour, baking powder and a pinch of salt into a large bowl, and stir in about half the chopped pecans
Tip the wet ingredients into the dry and whisk until fairly smooth. Pour into the prepared baking dish and top with a few more pecans and the remaining banana, sliced.
Slowly pour the sauce all over the pudding, then bake on a tray for 35-40 minutes. It should be risen, golden brown and firm in the centre. Leave to stand for 10 minutes and serve with ice cream or pouring cream, scattered with the rest of the nuts.
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The best way to combat this is to serve and enjoy the pudding freshly made. If you're making ahead, prepare the pudding layer ahead of time, press plastic wrap directly against the top, and store in the fridge for a day or two.
Banana pudding may feel like the quintessential southern dessert, but is it? The pudding certainly became a popular dish in the southern states, perhaps because of ports like New Orleans and their proximity to banana growing regions in the mid-1800s, making the banana an accessible fruit for Americans.
But the banana pudding we know and love wasn't born until 1921, when a home cook named Laura Kerley provided her recipe to Pantagraph in Bloomington, Illinois. Kerley's recipe featured vanilla custard, bananas, and, for the first time, Nabisco Nilla Wafers.
Pudding that has been stored for too long will not feel fresh anymore and start to runny. Therefore, do not let the pudding stay in the refrigerator for days so that it does not runny.
Bananas turn brown due to oxidation, exposure to air. If you're making a banana cream pie, prepare the crust, prepare the pudding and then peel and slice the bananas and place them into the pie crust.
However, if you're unable to source them, you can substitute with shortbread cookies, ladyfingers (also known as Savoiardi cookies), or animal crackers.
What Is the Best Way to Serve Banana Pudding? This dessert is up to personal preference and can be served warm or cool. Keep in mind that the pudding with thicken as it cools, so serving it warm will result in a softer dessert, and serving it chilled will result in a thicker consistency.
Layers of silken custard, sliced bananas, and some manner of vanilla baked good come together to form a dessert greater than the sum of its parts. Banana pudding is a sweet treat loved by many, its legion of fans often possessing very strong opinions about what exactly makes the dish so great.
It certainly doesn't have an African heritage. Banana pudding's closest ancestor is the English Trifle, featuring layers of fruit, pudding, and shortcake (or in more modern versions, perhaps ladyfingers). The banana itself came out of Asia.
The banana pudding can be assembled (except for the crushed cookie topping) up to 12 hours before serving. Leftover banana pudding will last a few extra days. The bananas may brown a little once they're exposed to air, but it will still be delicious.
Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens.
For banana pudding, ensure you completely cover the layers of bananas with the pudding. Doing so forms a barrier between the bananas and the air, helping them stay fresh longer.
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Prep time: 20 mins
