Tuesday, October 30, 2012

Grandma Hogan's 'Naner Pudding

I did not think about taking a photo until the pudding was almost all eaten.  So it isn't as pretty like it was when first made.

This recipe is sweeter and richer tasting than Nilla Wafer's recipe and it is made with water.  Yep, you read correctly water.  Milk can be substituted, but I personally think it taste better made with water.   I may have changed something in the recipe, if so it probably was the addition of vanilla.  I'm not sure where my original copy is hiding.

'Naner Pudding 

1½ cups of sugar
3 tablespoons of flour (plain or self-rising..either works)
Water (I've never measured the amount)
1 cup of water (in addition to above water)
2 eggs beaten and at room temperature*
1 teaspoon vanilla
5-6 medium or 4-5 large ripe bananas (the riper the better)
1 box and maybe part of another of vanilla wafers (get a good tasting variety and leave the low-fat alone)

Slice your bananas and sprinkle with lemon juice or fruit fresh to keep from browning if you wish... not necessary, but if brown bananas bother you...

Start the first layer in a 2½ quart bowl. (I use a round pyrex bowl)  Lay a layer of wafers and a layer of banana slices on top.

Mix the sugar and flour together in a 4-6 quart pot. (watch closely if you are using a 4 quart pot and reduce heat if it wants to boil over)  Add enough water to dissolve this mixture.... I would say less than a cup. Stir in the cup of water or milk. Bring mixture to a boil over medium heat and boil for 5 minutes; stirring constantly. ** Add some of the syrup to the eggs while whisking.   You want to "temper" the eggs so they won't scramble.  Add the egg/syrup mixture to the syrup while stirring or whisking.  Add vanilla and cook until pudding is slightly thickened. (if it looks too thick you may add more water).  Spoon pudding over the layer of wafers and banana slices; repeat layers.  I usually have 3 layers of wafers, banana slices and pudding.  I rough-crush some wafers in a plastic bag and sprinkle them on top of the pudding to make it look a bit prettier. Cool to room temperature, cover and refrigerate.

 *If you want a meringue use 3 egg yolks and save the whites for a meringue.  You will need to go elsewhere for a meringue recipe.

**If you are really good you can add the eggs directly to the pot while whisking.... I usually wind up with scrambled eggs doing this, but Mama hasn't.