Description
Mary Berry Banana Pudding is a traditional British-inspired dessert featuring ripe banana slices layered with custard, sponge fingers or cake, and a touch of whipped cream. Unlike American versions that use vanilla wafers and instant pudding, this one includes a homemade custard or cream base, making it lighter, smoother, and more refined.
Ingredients
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- 3 ripe bananas, thinly sliced
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- 200g sponge fingers (or ladyfingers)
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- 300ml whole milk
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- 300ml double cream
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- 3 large egg yolks
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- 75g caster sugar
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- 2 tbsp cornflour
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- 1 tsp vanilla extract
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- Optional: extra whipped cream and banana slices for topping
Instructions
Step 1: Make the custard
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In a saucepan, whisk together egg yolks, sugar, and cornflour. Slowly add milk while whisking until smooth.
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Cook over medium heat, stirring constantly, until thickened—about 5–7 minutes.
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Remove from heat, stir in vanilla extract, and let it cool slightly.
Step 2: Whip the cream
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In a clean bowl, whip the double cream until soft peaks form. Set aside.
Step 3: Prepare the bananas
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Slice the bananas into thin, even rounds just before layering to prevent browning.
Step 4: Layer the pudding
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Start with a layer of sponge fingers at the bottom of your dish.
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Add a layer of sliced bananas, followed by a layer of custard.
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Repeat the layers until all ingredients are used, finishing with custard on top.
Step 5: Chill and serve
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Refrigerate for at least 4 hours, preferably overnight.
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Top with extra whipped cream and fresh banana slices before serving.