Print

Mary Berry Banana Pudding

Mary Berry Banana Pudding recipe
Print Recipe

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

Scale

    • 3 ripe bananas, thinly sliced

    • 200g sponge fingers (or ladyfingers)

    • 300ml whole milk

    • 300ml double cream

    • 3 large egg yolks

    • 75g caster sugar

    • 2 tbsp cornflour

    • 1 tsp vanilla extract

    • Optional: extra whipped cream and banana slices for topping

Instructions

Step 1: Make the custard

  • In a saucepan, whisk together egg yolks, sugar, and cornflour. Slowly add milk while whisking until smooth.

  • Cook over medium heat, stirring constantly, until thickened—about 5–7 minutes.

  • Remove from heat, stir in vanilla extract, and let it cool slightly.

Step 2: Whip the cream

  • In a clean bowl, whip the double cream until soft peaks form. Set aside.

Step 3: Prepare the bananas

  • Slice the bananas into thin, even rounds just before layering to prevent browning.

Step 4: Layer the pudding

  • Start with a layer of sponge fingers at the bottom of your dish.

  • Add a layer of sliced bananas, followed by a layer of custard.

  • Repeat the layers until all ingredients are used, finishing with custard on top.

Step 5: Chill and serve

  • Refrigerate for at least 4 hours, preferably overnight.

  • Top with extra whipped cream and fresh banana slices before serving.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-banana-pudding/