by Tammy Taylor
Our daughter came from the east coast recently for a long-overdue visit. Now although she currently lives on the east coast she’s got deep roots in Texas and inside she’s a Texas girl through and through. She longed for some good ‘ole Southern eating during her visit so I made banana pudding.
She loved the homemade goodness and I simply used my vanilla pudding recipe and added the bananas and cookies. I’ll show my procedure to you here and I’ll share my recipe below. First I pulled out and measured all the ingredients. This makes it easier when the pudding is cooking to not have to stop & measure or heaven forbid leave something out! Ask me how I know… eh hem. Moving on!
Even though there are packaged cookies in this recipe, this is a nice view of healthy wholesome ingredients – 1/2 cup sugar, 1 cup boiling water, 1/3 stick real butter, 1 cup skim milk, 2 heaping Tablespoons flour, 1 egg yolk, a dash of salt and 2 teaspoons of vanilla, plus of course the bananas and cookies to make it the goodness that is banana pudding. I should note here that you can include up to 3 egg yolks to make a richer pudding – I usually just go with one though. Pudding is one of the easiest desserts to whip up and preparing the pudding was a snap. I combined the sugar, flour and salt and stirred together in my pan. Then I added the boiling water and the butter. After the butter melted I blended the egg yolk into the milk and poured it into the pudding and cooked until it began to thicken. When it was starting to thicken I mashed a banana and stirred it right into the pudding – I think it infuses the banana flavor nicely. When the pudding was as thick as I wanted it I pulled it from the heat, added the vanilla and stirred it in.
Then I prepared the pudding dish. I lined the dish with cookies and placed a layer of sliced bananas on the bottom.
I poured the hot pudding into the dish and topped it with cookies. I usually like to crush the cookies and sprinkle them on top so it covers completely but on this day I simply placed a layer of cookies on top. When it’s time to serve I line a cute vintage wide-mouth 1/2 pint jelly jar with a few wafers and spooned the warm pudding in.
Our daughter loved the pudding and it gave her a home-spun hug that she had been craving.
At other gatherings when I’ve whipped up banana pudding I’ve served them in single-serve 1/2-pint jelly jars and I love the way they came out. I layered cookies on the bottom and then poured in the pudding to fill about a third of the jar. Then I chopped some bananas and laid them on top of the pudding, added a crumbled cookie, and finished filling up the jar with additional pudding. A dollop of whipped cream and a sprinkling of crushed cookies on top and BAM! Now that’s a fun presentation, y’all!
And now as promised, here’s my vanilla pudding recipe – simply add the bananas and cookies if you prefer a delicious homemade banana pudding. Enjoy!
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~TMR~ Vanilla Pudding
- 1/2 Cup Sugar
- 2 Heaping T Flour
- 1 Dash Salt
- 1 Cup Boiling Water
- 1/3 Stick Butter
- 1 Cup Milk
- 1 Egg Yolk (you can use up to 3 yolks for a richer pudding)
- 2 teaspoons Vanilla
Mix dry ingredients together in skillet on stove and turn heat on medium. Add boiling water and stir to combine. Add butter and stir until melted. Mix milk, and egg yolk together in separate container and pour into the pudding and stir. Continue to cook over medium heat until thickened. When pudding is thick remove from heat and add vanilla. Allow to cool slightly and either serve warm or cover top of pudding with cling wrap to keep skin from forming and store in the refrigerator.
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