I have only made this pudding for 40 small sized portions, in a tray that is 530mm x 330mm x 65mm, so I can’t confirm what size bowl is best to use for this size pudding….have a play around!
Ingredients:
Custard:
- 1 can sweetened condensed milk (395 g)
- 2 cups (500 ml) cold milk
- 3 Tbsp vanilla custard powder
- 1 cup (250 ml) fresh cream, whipped till just thickened (helps keep custard light/airy)
- 1 tsp vanilla extract
- Pinch of salt (optional)
Layers:
- 200gm packet of Ladyfingers or Nillas (you may not need the whole packet)
- 4-5 medium bananas, sliced (ripe but firm)
Optional topping:
- Extra whipped cream
- Crumbled ladyfingers or favourite biscuit
- Light dusting of cinnamon
Instructions:
1. Make the custard:
In a saucepan, whisk together the condensed milk, cold milk, custard powder, and salt. Cook gently over medium heat, stirring constantly, until thick and glossy. Remove from heat and stir in the vanilla.
Allow the custard to cool until just warm, then gently fold in the whipped cream.
2. Assemble:
Spread a thin layer of custard in the bottom of your dish. Add a layer of ladyfingers, then a layer of sliced bananas. Cover with custard. Repeat layering. Finish with a custard layer on top.
3. Chill:
Refrigerate for at least 4 hours, preferably overnight. The ladyfingers will soften and the flavours will meld beautifully.
Notes:
- Cut bananas just before using to avoid browning.
- For a slightly less sweet version, use ¾ can condensed milk and add a little extra milk.
- Best enjoyed within 24–36 hours.