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Banana Pudding
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Serves/Makes:8 servings

  • 1/4 cup (60 ml) butter or margarine
  • 1-1/2 cups (350 ml) firmly packed brown sugar
  • 2 tbsp (30 ml). all-purpose flour
  • Dash of salt
  • 1 13 oz (364 grm). can evaporated milk
  • 3/4 cup (175 ml) water
  • 3 eggs, separated
  • 1 tsp (5 ml). vanilla extract
  • vanilla wafers
  • 3 to 4 bananas
  • 2 tbsp (30 ml). sugar
  • Melt butter in top of a double boiler; stir in brown sugar, flour, and salt.
  • Gradually stir in milk and water; cook until thickened, stirring constantly (about 15 to 20 minutes).
  • Beat egg yolks until thick and lemon colored.
  • Stir some of the hot mixture into yolks; add to remaining hot mixture, stirring constantly.
  • Cook 2 minutes longer or until thickened.
  • Remove from heat and stir in vanilla.
  • Cool.
  • Line bottom and sides of a lightly greased 1-3/4 quarts (1650 ml) casserole with vanilla wafers.
  • Slice enough bananas to cover bottom layer; top with half of pudding.
  • Layer with vanilla wafers, remaining banana slices, and remaining pudding.
  • Beat egg whites (at room temperature) until soft peaks form.
  • Gradually add 2 tblsp. sugar, and continue beating until stiff peaks form.
  • Spread over pudding.
  • Bake at 350 deg. for 10 minutes or until top is brown.
Source: Southern Living, January 1980

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