Piesang & Karamel Pudding (Banana and Caramel Pudding)
Piesang & Karamel Pudding
As a child, the magic was in the layering. Each step felt like building something secret: a base of Tennis biscuits, a sweep of caramel that smelled like holidays, slices of banana tucked in like little golden tiles.
Ingredients
- Caramel sauce:
- 15 g butter
- 200 g sugar
- Pinch of salt
- Custard base:
- 600 ml milk
- 5 tsp custard powder
- 1 tsp vanilla
- Other:
- 1 packet Tennis biscuits (or sponge biscuits)
- 6 bananas, sliced and tossed with lemon juice
- 410 g tin apricot halves or pieces, drained and slightly crushed
- 250 ml whipped cream
- Finely chopped almonds for topping
Method
- Make the caramel: melt the sugar with the butter and salt until light brown.
- Heat 2 cups of the milk separately.
- Mix the custard powder with the remaining milk and stir into the hot milk to thicken.
- Layer: biscuits, banana slices, crushed apricots and caramel sauce. Repeat layers.
- Finish with a layer of whipped cream and sprinkle with chopped almonds before serving.