Mrs. Jackson Cooks

Life through food

Good intentions lasting 5 minutes: mango and banana pudding

on April 21, 2011

So much for not eating dessert for the next 2 weeks! That lasted all of about a day! I blame it on the vege delivery company – they gave us a mountain of bananas – I didn’t know what to do!

But…it may be sweet and bad for you, but it’s sooo delicious, plus it has fruit in it, so it’s at least 2 of your 5 a day, so it can’t be all bad! And, just for you, I did the calorie counting on it – there’s 291 calories in it. So it’s not as bad as brownies. If you want to calculate the calories (and other things) in your recipes, you can do it here, on this very handy site. Mostly it’s very good but it’s American so remember the US version of things or it’ll get confused, plus it’s got some weird ideas on how many calories are in chickpeas – I just use the tin for that one!

But back to pudding. I found this recipe on the Asian Food Channel website, although I wouldn’t say it was particulary Asian tasting – not sweet enough for that! I pretty much stuck to the original recipe, except I used granulated sugar in all instances instead of what they suggested. Can’t tell you if it tastes different but it certainly tasted good regardless of which sugar you use. this is a super simple recipe. I’ve always been a bit scared of custard and I think if you’re making Creme Anglaise then there’s a good reason to be scared but this kind of custard was super simple. You could even do it with a fork or hand whisk instead of an electric one – it felt like I was over doing the equipment to be honest!

One thing they got massively wrong, and I suspect is a typo, is the cooking time. It says 4 minutes. I think it should be 40. But I’d keep an eye on it browning from about 25-30 mins and just take it out when it looks done. It most definitely wasn’t 4 minutes and I had the oven pre-heating for some time before it went in so it wasn’t that!

You can find the original recipe here

But just for you, I’m recreating it here.

Banana and mango pudding

Serves 4

  • 3 bananas, chopped
  • 1 mango, thinly sliced
  • Juice & zest of 1 lemon
  • 1 tbsp sugar
  • 45g plain flour
  • 40g sugar
  • 1 tbsp salt
  • 3 eggs
  • 12oml milk
  • handful of chopped flaked almonds
  1. Preheat the oven to 22o degrees celsius. Butter a medium sized baking dish.
  2. Place the banana in the bottom of the dish and sprinkle over the lemon juice & zest, followed by the tbsp sugar.
  3. Then put the mango slices over the top of the banana.
  4. Next, in a mixing bowl, combine the flour, sugar and salt.
  5. Whisk in each egg, one at a time until just combined.
  6. Heat the milk until almost boiling and add to the egg mix until combined and an even texture (you really don’t want to be doing much mixing at this point).
  7. Pour the custard over the fruit, place in the oven for about 30-40 minutes until the custard is very set and browned on top. Half way through sprinkle with the almonds.
  8. Serve immediately to smiles all round!

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