Banana Butterscotch Pudding

Banana Butterscotch Pudding

Yield: 6
Author: Ainsley Fuster
Prep time: 20 MinCook time: 10 MinInactive time: 2 HourTotal time: 2 H & 30 M
Winter needs cozy desserts like this banana butterscotch pudding. With its smooth, gooey texture and sweet flavours, it's a comforting treat for cold days. This pudding is a remedy for winter blues, bringing warming flavours and indulgence. Topped with fresh cream, it's a perfect end to any winter meal.

Ingredients

  • 360ml whole milk
  • 240ml thickened cream
  • 3 egg yolks
  • 2tbsp cornflour
  • 150g dark brown sugar - or light brown sugar for a milder butterscotch flavour
  • 3tbsp water
  • pinch salt
  • 43g unsalted butter - softened
  • 1tsp vanilla extract
  • 1tbsp rum or bourbon
  • 3-4 ripe bananas, sliced.
  • 125g Scotch Finger biscuits, crushed into small and medium pieces - or any other type of preferred plain biscuit
  • 125ml thickened cream - whipped to soft peaks for garnish
  • Caramel sauce - to serve

Instructions

  1. Combine milk and cream into a large jug. Microwave gently for 30 seconds to a minute to warm slightly - it doesn't need to be hot. Set aside.
  2. In a medium bowl, whisk the egg yolks and cornflour until the cornflour has been absorbed and no floury spots remain. Set aside.
  3. Into a heavy bottomed large saucepan, stir together the dark brown sugar, water and salt. Bring to a boil over a low-medium heat. If the mixture starts to boil over, remove from the heat and stir until the bubbles reduce. Continue to cook the sugar syrup until the sugar has dissolved and the temperature reaches 116°C. Reduce heat to low.
  4. Carefully pour the cream and milk into the saucepan. Bring the mixture back to a simmer, whisking occasionally to prevent scorching. When it reaches a low simmer, start to drizzle about 1 cup of mixture into the egg yolks, whisking consistently. Repeat until half of the milk mixture has been added to the eggs. Pour the egg custard back into the saucepan and whisk over a medium low heat. It will become very thick and glossy - about 2-3 minutes.
  5. Remove from the heat and whisk through the butter, vanilla and rum. Allow to cool for about 5 minutes. Optionally - you can pass the pudding through a fine mesh sieve to remove any cooked egg specks after allowing the pudding to briefly cool.
Assembly
  1. Place a tablespoon of Scotch Finger Biscuits into the bottom of a ramekin or dessert glass. Top with a few slices of banana and 2-3 table spoonfuls of butterscotch pudding. Repeat - biscuit, banana and top with pudding. Place a few slices of banana on top with a sprinkle of biscuit to garnish.
  2. Repeat with remaining ramekins. Allow to chill in the fridge for 2-3 hours or until set. Serve with a spoonful of whipped cream and a drizzle of caramel sauce.

Notes

  • The use of dark brown sugar creates a very rich and decadent butterscotch flavour. Feel free to use light brown sugar if you'd prefer a lighter taste.
  • Store, covered, in the fridge for up to 3 days.
  • The size of your dessert glasses will determine how many portions you can get from the recipe. It is a rich dessert so be mindful not to use a giant glass to serve it in. The ramekins I use are roughly 200ml in capacity.
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