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Banana Pudding by Emily Davis

Ingredients:

60 g Granulated sugar
3 Tbs Cornflour
Pinch Salt
540 ml Whole milk
2 Egg yolks
1 Tbs Unsalted butter
3-4 Ripe bananas
8-10 Shortbread biscuits
200 ml Whipped double cream

1. In a medium saucepan whisk together sugar, cornflour, salt, milk, and egg yolks. Cook over medium-low heat, whisking frequently.
2. Once bubbling, continue cooking for one to two minutes. At this point the pudding should be the consistency of custard but still pourable, it will thicken more as it cools.
3. Remove from heat and whisk in butter and vanilla extract.
4. Place a fine mesh strainer over a large heatproof bowl and pour the mixture through the strainer and into the bowl. You can skip this step if you don't notice any lumps in your pudding.
5. Leave pudding to cool until lukewarm in the refrigerator.
6. While it鈥檚 cooling layer biscuits in the bottom of your trifle dish or ramekins. Then top with sliced ripe bananas and a layer of the cooled pudding. Repeat until your dish is almost full. Then top with whipped cream and a few biscuit crumbs.
7. Let layered pudding set in fridge for at least an hour and serve cold.

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