Banana caramel pudding

Banana Caramel Pudding

Serve this banana caramel pudding as a dessert to end off a special meal.

  • 40 mins + refrigeration
  • 8
  • Easy


  • 180ml sugar
  • 125ml cake flour
  • pinch salt
  • 5 egg yolks
  • 750ml milk
  • 8ml vanilla essence
  • 200g packet Marie biscuits
  • 360g tin caramel treat
  • 5 medium bananas, thinly sliced
  • whipped cream, to serve


  1. Heat the sugar, flour, salt, egg yolks and milk on medium for about 10 minutes or until mixture thickens, stirring constantly. Remove from heat and stir in vanilla.
  2. Spread the biscuits with a thin layer of the caramel. Line the bottom of a 1.5L flat dish with a layer of biscuits.
  3. Top with a layer of banana slices and then a layer of custard; repeat layers, ending with a layer of custard. Refrigerate for at least 3 hours.
  4. Serve topped with cream.

Magazine issue date: April, 2016


Send this to a friend