| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 1127 |
| Fat | 52.7g |
| Saturates | 24.9g |
| Protein | 13.6g |
| Carbs | 157.1g |
| Sugars | 87.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a medium-high heat.
To make the caramelised bananas, peel the bananas and halve them lengthways. Split the vanilla bean in half. Place the bananas in a cast-iron pan along with 2 tbsp butter, muscovado sugar and vanilla bean. Place the pan on the grill and cook for approx. 5-10 minutes or until lightly caramelised. Place half the bananas in a blender and purée until smooth. Chop 2 bananas into chunks and reserve the remaining 3 for the top of the pudding.
To make the custard, place the milk in a saucepan over a medium heat and bring to a gentle simmer. In a large bowl, combine the sugar, egg yolks, corn flour and salt and whisk together. Slowly pour the hot milk into the mixture while whisking. Return the mixture to the saucepan and bring to a boil. Cook for 2 minutes whisking constantly, until thick. Add the blended bananas, vanilla extract and butter and stir until the butter melts completely. Whip the cream to soft peaks and fold it into the custard mixture.
Crush the biscuits roughly.
Spread 1⁄3 of the custard on the base of a 20cm x 40cm baking dish, sprinkle over 1⁄3 of the crushed shortbread and top with 1⁄3 of the banana chunks. Repeat until 3 layers are formed finishing with the custard. Place the pudding in the fridge for 1 hour.
When ready to serve, whip the cream to stiff peaks and spread it over the pudding. Arrange the remaining caramelised banana halves on top.
