Queen of Puddings with Banana Custard

Trusted.Chef's picture

Nov. 30, 2011


Milk 1/2 Pint
Double cream 1/2 Pint
Vanilla essence 1/2 Teaspoon
Lemon 1 Small
Fresh white breadcrumbs 4 Ounce
Unsalted butter 1 Ounce
Caster sugar 3 Ounce
Raspberry jam 6 Tablespoon
Eggs 2 Small , separated
Natural yogurt 5 Ounce
Clear honey 2 Teaspoon
Bananas 2 Small , thinly sliced



1. Preheat the oven to 220 degrees centigrade.


2. In a saucepan, add milk, cream and vanilla essence and bring to the boil. Grate in the lemon rind then stir in the breadcrumbs, butter and 1 ounce sugar. Cook over a low heat for 2-3 minutes, stirring.

3. Into a 1 ½ pint ovenproof dish pour the mixture and leave for about 5 minutes to allow a skin to form.

4. In a small pan, put jam over a low heat, until melted.

5. In another bowl, whisk the egg whites until stiff, then quickly whisk in the remaining sugar. Spoon into a piping bag fitted with a large star nozzle.


6. Over the surface of the pudding, sieve the jam, then pipe the meringue mixture on top.

7. Place the mixture in the oven and bake for about 5 minutes until the meringue is golden.

8. In a small pan, put egg yolks with the yogurt and honey and place over a low heat, add bananas and cook until the mixture boils and thickens, stirring constantly.


9. Serve the pudding hot, with plenty of custard.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1337Calories from Fat 754

 % Daily Value*

Total Fat 84 g129.2%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 522 mg21.75%

Total Carbohydrates 130 g43.3%

Dietary Fiber 3 g12%

Sugars 92 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet