We went all out to make sure that this was an authentic banana pudding experience by getting our hands on some proper American nilla wafers. Did we get it right?
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6 egg yolks
75 g custard
1 tsp cinnamon powder
6 tsp cornflour
500 ml whole milk
1 tsp vanilla extract
300 ml double cream
3 egg whites
150 g caster sugar
1 tsp lemon juice
1 handful nilla biscuits
2 bananas, peeled and sliced
Beat Eggs And Sugar
Separate the eggs. Place the yolks into a large mixing bowl and save 3 of the whites.
Beat the egg yolks with the sugar until they turn pale.
Whisk the vanilla and the cornflour into the egg mixture.
Make The Custard
Heat the milk and ground cinnamon to a boil.
Pour the hot milk over the egg mixture, whisking continuously until combined.
Return the thin custard to the pan and gently cook until it thickens and is not at all runny.
Chill The Custard
Pour it into a bowl, cover with clingfilm and chill in the fridge for a few hours.
Make The Meringue
Whisk the egg whites to soft peaks with the squeeze of lemon juice, then pour in the caster sugar a little at a time. Continue to whisk until they reach stiff, glossy peaks.
Bake The Meringue
Preheat the oven to 120ºC.
Line a baking tray with baking paper and pipe the meringue into small blobs.
Bake the meringues for an hour, then allow to cool.
Fold The Cream Into Custard
Whip the cream to soft peaks.
Fold the whipped cream into the cooled cinnamon custard.
Construct The Trifle
Grab a trifle bowl (or you could use individual glasses) and start layering.
Begin with a layer of crushed biscuits, followed by pudding and banana slices. Continue layering until you reach the top of the bowl.
Finish And Serve
When your meringues have cooled top the pudding with the meringues and serve up with an optional sprinkle of coca nibs!