Banana Pudding

Ingredients

• six or eight good bananas
• one and a half pints of rich custard
• half a pint of stiffly whipped cream
• a little of the same liqueur or spirit as was used to marinade the bananas

Method

1. 1

   Peel and slice bananas, marinade with sugar, lemon juice, and rum or brandy.

2. 2

   Freeze custard to a thickish batter, then add whipped cream and liqueur.

3. 3

   Stir in fruit, pack into a mould, and freeze.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.

half a pint of stiffly whipped cream, freeze it for a little longer till like a very stiff batter, when you pour it all into the mould and set it in the ice cave for two to two and a half hours. Then dip the mould in "■ cold water, wipe off any moisture there may be, and turn it out, and serve at once. This certainly is a delicious pudding ; but the first recipe is very little, if at all, less dehcate, and certainly less trouble. Of n course the success of this pudding depends on the richness of the custard (for which, see recipe). Angel Pudding (American). — Lightly beat together the whites of six eggs, but without frothing them. ICED PUDDINGS, &c. 67 mix them smoothly with half a poimd of powdered sugar, and then add in a pint of cream ; stir this all over the fire in the hain-marie till scalded, but mind it does not boil.^ Now lift it off the fire, and whisk it lightly till it is cold, to get it light. (It should be lifted horizontally in the spoon not beaten down- waids in the usual way, to get as much air into it as possible, the process. in fact known to French cooks as to vanner any sauce). When this cream is cold add two good tablespoonfuls of noyeau or mara- schino, ojud freeze (if preferred orange flower or rose water can be used instead of the liqueur) . When it is frozen to a stiff batter, stir into it some marrons cjlaces, cut up into not too small pieces, and an Italian me'ringue, made with the whites of two eggs whisked to a froth, with a tablespoonful of hot syrup. Turn it into a mould and freeze for three to four hours. This ice takes rather longer to freeze than most. Eice Cream Pudding with Cherry Compote. Boil 4oz. of rice till soft, with either some strips of lemon peel or a piece of stick vanilla, and when it is dry re- move the peel and pour over it some good sugar syrup flavoured with kirsch liqueur or syrup, and%t it stand for an hour or more. At the end of this time drain oh any syrup there may be, mix with the rice^ a gill of stiffly whipped cream, and then stir it all into a pint of good vanilla custard frozen to a batter, and pack the whole into a mould and freeze for two hours. Turn out and serve with a garnish of cherries prepared thus : put some ripe and very red, stoned cherries into a pan with their measure of p 2 68 ICES. sugar syrup, flavoured with a little finely paied lemon rind and a squeeze of juice ; crack the kernels and lay them with the cherries, and let it all cook till the fruit is quite soft, but not too mashy, then remove the peel and put the fruit aside till cold, when you flavour it to taste with kirsch liqueur or synip, and set it on ice till wanted. A clove or two may be cooked with the cherries if liked. Pineapple Pudding, Iced. — Prepare a custard with a pint of milk, two or three eggs, and 2oz. or 3oz. of sugar ; when sufiiciently thickened lift it ofl: the fire and whisk it lightly till cold, when you add to it a few drops of essence of vanilla, a gill of very stiflly whipped cream, and about 4oz. of grated pineapple; whentHs is all whisked together, stir into it 2oz. of crystaUized pineapple (previously marinaded in a spoonful each of lemon juice and brandy for two or three hours), and pack it all into the mould and set in the ice cave. If liked, a pine mould may be used for this pudding; in this case, colour a little of the cream with a few drops of green, and fill the crown of the mould with this, adding a few di'ops of apricot yellow to the rest to bring it to the right pineapple tint. If the flavoui' of the pine is not quite strong enough, you can add two or three drops of essence of pineapple, but these essences are rather like colourings, if the least overdone they vulgarize and spoil the whole thing. Savoy Pwddm^r.— Have ready one and half pints of custard (the richness of this depends on the use to which you mean to put the pudding; the same as used for the pineapple one is very nice for ordinary ICED PUDDINGS, &c. 69 purposes), and pour this hot on to 3oz. of Savoy biscuits, grated or finely crumbled, and when this is cold stir into into it 2oz. or 3oz. of crystallized or dried cherries (or sultanas), and either a wineglassful of liqueur syrup, or the same quantity of sherry and lemon juice mixed (if for a more expensive pudding stir in a gill of whipped cream and use half a gill of hqueurto taste). This is very pretty as it stands, hut can he coloured a faint pink if hked. Mould and freeze as usual. For these puddings it may he observed that the simpler the mould the better the effect. Nothing looks nicer than a plain charlotte or a plain hexagonal mould. To this may he added, when turned out, a little flavoured and frozen cream with a rose pipe, together with a few crystallized fruits marinaded in lemon juice and liqueur or wine, &c. Boyal Pudding. — Have ready 3oz. each of French plums and of greengages, and 2oz. of apricots or white pears, and crystallized cherries. Take one and a half pints of cold rich custard, stir to it a gill of stiffly whipped cream, and then colour half with a ew drops of carmine, leaving the other half plain. Stir into the pink half the pears or the apricots cut up, and half the j)lums and greengages, and into the white half all the cherries and the rest of the plums, &c. Freeze as usual, and pack into the mould in layers of varying colour. Banana Pudding. — Peel and slice across six or eight good bananas, and marinade them with a little sugar, lemon juice, and rum or brandy. Have ready one a half pints of rich custard, and freeze it to a a thickish batter, then add to it half a pint of stiflly 70 ICES. whipped cream, a little of the same Hqueur or spirit as was used to marinade the bananas

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