Banana Pudding

Ingredients

• six good ripe bananas
• a liqueur-glass of rum
• the juice of half a lemon
• two ounces of sugar
• half a pint of milk
• four whole eggs
• a gill of cream
• one tablespoonful of apricot jam

Method

1. 1

   Prepare bananas by slicing and marinating in rum and lemon juice.

2. 2

   Make custard with milk, eggs, and sugar, then cool.

3. 3

   Pack bananas in a mould, pour custard over, and steam for an hour.

4. 4

   Serve hot or cold with a syrup made from sugar, water, jam, and lemon juice.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 20. The excerpt below is the record exactly as published.

six good ripe bananas in this manner : — peel them, scrape off any fibre that may adhere to them, slice them in halves longitudinally, cross-cut the halves, and divide each quarter thus obtained in two lengthwise. Spread these on a flat dish and marinade them, using a BANANA PUDDING. 45 liqueur-glass of rum, kirsch, or maraschino, and the juice of half a lemon, with castor sugar dusted over all. With half a pint of milk that has been boiled, strained, and cooled, make a good custard, using four whole eggs, two ounces of sugar, and almond or ratafia flavouring. When made to satisfaction, strain and cool the custard. During the latter process pack the inside of the lined mould with the slices of banana, laying them crosswise, and leaving little spaces through which the custard may presently find its way. When the latter is cool, pour it into the mould by degrees, letting it settle well, leaving half an inch at the end of the mould unfilled. Put a two-gallon stewpan on the fire, having covered the bottom of it inside with a sheet of folded paper, and poured in water till about an inch deep. Bring this to the boil, then put in the mould, covered with a sheet of paper : at once draw the vessel back to simmer very slowly, covering the stewpan closely, and letting the process continue for about one hour. The pudding may be turned out and served hot, or kept in the mould till cold, and then used. Those who desire a slightly richer entremets can, of course, improve the custard with a gill of cream. For the sauce, which will be found nice whether hot or cold, make a gill of plain white sugar and water syrup, stir into it one tablespoonful of apricot jam

Cook this with the app: pantry check, scaling, and the assistant.