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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My mother gave me this recipe, which an old friend had shared with her. When my children were still at home, we enjoyed this satisfying pudding often, and now I make it for company. There's no comparison between this recipe and the instant pudding mixes from the grocery store! —Esther Matteson, South Bend, Indiana Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
2/3 cup packed brown sugar |
2 cups milk |
2 egg yolks, beaten |
2 tablespoons butter |
1 teaspoon vanilla extract |
1 cup heavy whipping cream, whipped |
4 to 6 medium firm bananas, sliced |
chopped walnuts, optional |
Directions:
1. In a large saucepan, combine the flour and brown sugar. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Cool to room temperature without stirring. Fold in the whipped cream.
3. Layer a third of the pudding in a 2-qt. glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
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