Banana Pudding

Method

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1. Bring the milk to a bare simmer in a saucepan.

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2. Whisk the yolks, sugar, cornflour and salt in a bowl until pale and completely smooth.

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3. Pour a third of the hot milk into the yolks, whisking constantly, then return everything to the pan.

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4. Cook over medium heat, whisking hard and constantly, until it thickens and comes to a boil. Let it bubble for a full minute — this is not optional and it is why the pudding holds overnight.

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5. Off the heat, whisk in the butter and vanilla, then strain through a sieve into a bowl. Press cling film onto the surface and cool 30 minutes.

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6. Toss the banana slices in the lemon juice to slow the browning.

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7. In a 3 litre glass dish, lay a third of the wafers, then a third of the banana, then a third of the warm custard, spreading it to the edges.

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8. Repeat twice more, finishing with custard.

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9. Press cling film onto the surface and refrigerate at least 8 hours, ideally overnight.

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10. Whip the cream with the icing sugar and vanilla to soft peaks, spoon it over in swoops, and crush a few extra wafers over the top just before serving.

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Chef’s Tips

• Boil the custard for a full minute after it thickens. Under-boiled cornflour custard turns to soup overnight.
• Ripe but firm bananas — spotted, not black. Overripe ones go to mush in the layers.
• The cream goes on at the last minute, not the night before.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Strong black coffee
• A glass of bourbon
• Nothing else

Storage & Reheating

Refrigerated for 3 days, though the biscuits keep softening. Does not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.