Banana mango pudding

Yield: 6 Servings

Measure Ingredient
1 cup Ginger snap crumbs (use about 15 to 18 snaps and powder in foodprocessor)
2 \N Eggs; at room temp, beat till well blended
2½ cup Milk
1 cup Brown sugar
⅓ cup Chopped dates and if you choose; 1/4 cup chopped walnuts (up to)
5 \N Ripe bananas; pureed in food processor or blender
1 teaspoon Vanilla extract
½ teaspoon Ginger powder
\N \N Mango sauce (for those who hate mangoes; or if mangoes are unavailable use canned or-
2 smalls Ripe mangoes; peeled, seeded; sliced -or-
1 can (16-oz) peaches
½ cup Sugar
1 cup Water
½ teaspoon Freshly grated ginger


From: Aruna Viswadoss <av9y@...> Date: 19 May 1995 20:44:40 -0600 I made a slight modification of the traditional banana pudding recipe.

People just love this pudding.

Pudding: Preheat oven to 325 F. Boil the milk, add some vanilla extract and the ginger snap crumbs. Stir for 5 or 6 minutes or longer with the heat turned down to medium. Remove from heat and cool for 5 minutes or so. Add the beaten eggs to this while whisking the mixture energetically. Add the dates, brown sugar, and the walnuts (if you want them). Add ½ a tsp of ginger powder, and finally, the foodprocessed bananas. WHisk well.

Butter an 8 or 9 inch pan. Sprinkle its bottom and sides with white sugar so that they are coated completely with a thin layer of sugar. Gently shake out any excess. Pour the pudding mixture into pan, and bake for 50 minutes to an hour.

While it is baking, prepare the mango sauce. Boil together the mangoes, sugar, ginger, and 2 cups water (or the undrained peaches, sugar, ginger and 1 cup water), cooking it over medium heat for about 10 minutes or so.

Pour this through a strainer, forcing the fruit pulp through with the back of a wooden spoon. Mix well.

Cool the pudding in pan for about 5 minutes. Turn it out onto a cake plate or any serving plate, and smother it with the sauce on top.



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