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Banana and custard pudding

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 7
Servings 4
Time 15 minutes


  • 200
    ginger snaps, broken
  • 50
    medium or full cream sherry
  • or, use apple juice
  • 30
  • 2
    bananas, peeled and sliced
  • 250
    readymade custard
  • 50
    pecan nuts, chopped


5 minutes

Divide half the biscuits between four individual serving bowls or one large bowl.
Sprinkle with half the sherry or juice and set aside.
Heat the butter in a frying pan over a medium to high heat.
Add the bananas and fry lightly until golden.
Heat the custard and pour half of it over the biscuits.
Top with half the bananas.
Repeat the layer, ending with custard.
Sprinkle with pecan nuts and serve hot.


Read more on: shallow-fry  |  fruit

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