Banana Caramel pudding – what is not to love about it?

My Banana Caramel pudding had all the comforting notes of a trifle, but I can hardly call it that. It was rather spur-of-the moment thinking today. I have not made pudding for Sunday lunch in ages, and this morning I thought, IT IS TIME.

So, this dessert was made with what I had. A few bananas, cream and ginger biscuits. I suppose you can call them banoffee puddings, but they are also not that. I think it is better if we just start making the pudding and stop the chit chat. Right?

Banana Caramel Pudding

serves 8

Ingredients

Caramel Sauce

makes about 300 ml

½ cup WHITE sugar
½ cup heavy cream
4 T butter

For the puddings

1 packet vanilla instant pudding

250 ml milk

250 ml cream

3-4 ripe bananas – sliced

½ packet ginger biscuits – crumbed

Method

Make the caramel. Place the sugar in a pot and allow to melt. Once the sugar starts to caramelize, watch the pot carefully as it burns very quickly.  When the sugar has caramelized into a lovely golden color, remove the pot from the stove and start to beat in the butter and cream. Keep stirring until it thickens.

Make the pudding. Empty the pudding into a bowl with the 250 ml milk and give it a good whisk. Allow to set in the fridge. Whip the cream to soft peaks and fold in the instant pudding. Now start the layers. Biscuit crumbs in the bottom of each glass, topped by cream, then the caramel and then slices of banana. Repeat the layers and end off with cream. Serve with the remaining caramel.

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