Banana Pudding
Banana pudding: filling* and meringue.
I don’t usually deviate from this recipe. For one thing if it gets
befuddled, cooked pudding will burn faster than you can take the pot off
the heat! For another it will get so thick you have to cut it with a
knife if the proportions aren’t just right; conversely, it will be so
runny you will need a straw to drink it. So pay attention to the
quantities of the ingredients or if you don’t want to do that, then try
instant pudding but it /will not/ be the same.
First you need to set up your wafers because when the pudding gets thick
it needs to be dealt with; in this case, it needs to be poured before
you have to spoon it.
Take your vanilla wafers and line your pan, bottom and sides
Add your sliced bananas to cover real well.
Since most of y’all cook by quantities here is what was in my old
/Progressive Farmers Southern Cookbook/, and it is good:
25 vanilla wafers
4 bananas, sliced
Now since I never measured I don’t have any idea what size pan that will
fill but start arranging the wafers on a 8” square pan or 9” pie plate
and see how it looks. The bananas may darken a bit while you are cooking
the pudding so it would help if you had all the pudding ingredients
assembled before setting up your wafers and bananas. PLEASE, do not add
lemon juice to these bananas. Your pudding won’t taste right.
You will need: ¾ cup regular sugar; 1/3 cup regular flour; ¼ tsp. salt;
2 cups scalded milk; 2 eggs separated and at room temperature before
using; 1 tsp. vanilla.
Combine in a pot: ¾ cup sugar, regular, not that imitation; 1/3 cup
flour; ¼ tsp. salt. Add 2 cups scalded milk or if you use diluted
evaporated milk you won’t have to scald it; please note evaporated /not/
condensed. Cook over medium heat stirring constantly until begins to
thicken. Cover it up, place it in the double boiler and cook 15 minutes
by the clock. Then beat up your 2 eggs and mix them into the pudding. If
you don’t know how to add eggs to hot pudding you should call me before
beginning as you can make a real mess here. When the egg yolks are added
in to the pudding, cook two minutes by the clock. Remove from heat and
add the vanilla. Pour over prepared wafers and bananas.
NOTE: I don’t know how to explain this but here goes. If the wafers and
bananas seem like a lot, I make two of these pudding recipes as I like
my pudding a bit “wet” rather than having the wafers absorb a lot of the
pudding and then having the pudding kinda’ dry. My suggestion is to make
the recipe once and see how you like it as it is.
Beat your two egg whites until stiff as a board, beating in ¼ cup
regular sugar as they beat. Pour that meringue over the dish and bake in
preheated 350 degree oven, uncovered, for about 12-15 minutes. You need
to seal the meringue to the edge of the pan so pudding does not weep too
badly after baking.
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