Banana pudding

Ingredients

• 375 gsweetened condensed milk
• 375 mlice-cold water
• 1 sachetvanilla instant pudding mix
• 375 mldouble cream
• 200 gladyfingers
• 5bananas

Instructions

1. 1

   Mix the pudding

   Using a hand mixer, combine the condensed milk, ice-cold water and vanilla pudding mix. Chill for at least 30 minutes, until set.

2. 2

   Whip the cream

   Whip the double cream firmly with a hand mixer. Fold the set pudding into the cream and mix until combined.

3. 3

   Start the layers

   Spread a layer of the pudding mixture in a large trifle dish or small glasses.

4. 4

   Add biscuits

   Cut or break the ladyfingers into pieces about 2 cm long. Arrange them over the pudding, then add a layer of banana slices.

5. 5

   Repeat the layers

   Add another layer of pudding, followed by ladyfingers and then banana slices.

6. 6

   Finish the trifle

   Repeat the same order until the dish or glasses are full. Finish with crumbled pieces of ladyfinger.

What is banana pudding?

Banana pudding is a layered dessert associated with the United States, and this version is described as a New York dessert. Its appeal is the contrast between soft pudding, whipped cream, bananas and biscuits.

Here, condensed milk and vanilla pudding mix form the chilled base, while ladyfingers make the layers easy to build in a dish or individual glasses.

Nutrition and macros by portion

The nutrition label shows one serving as written: 810 calories, 13g protein, 105g carbs, 39g fat.

The bananas and ladyfingers contribute most of the carbohydrate, while the double cream and condensed milk provide much of the fat and energy; the milk also contributes some protein. Balance a serving with fresh fruit alongside, or enjoy a smaller portion after a meal.

The pudding base

Cold mixture: Blend the condensed milk, ice-cold water and pudding mix thoroughly so the powder is evenly dispersed. Give it at least 30 minutes in the fridge to set before folding it into the cream.

Set check: The pudding should be thick enough to hold its shape when stirred. If it still looks loose, chill it for longer before continuing.

Fold for a creamy texture

Whipped cream: Whip the double cream until firm, then fold in the set pudding rather than beating them together vigorously. This helps keep the mixture light while making it smooth enough to spread between the layers.

Gentle mixing: Scrape around the bowl and fold until no large streaks remain, taking care not to deflate the cream.

Build even layers

Ladyfingers: Break or cut them into pieces about 2 cm long so they are easy to arrange and serve. Spread them across the pudding layer rather than piling them all in the centre.

Bananas: Slice the bananas just before layering and distribute the pieces evenly. This gives each portion a mix of fruit, biscuit and cream.

Choose a dish and allow time

Large dish: A trifle dish shows off the layers and makes the dessert easy to serve family-style. Small glasses work well when you want individual portions.

Chilling: The recipe specifies at least 30 minutes for the pudding base to set. The stated 15-minute total time does not include that chilling period.

Serving ideas

Finish: Crumbled ladyfingers on top echo the biscuit layers and add a little texture. Add them just before serving if you would like them to stay crisp.

Pairing: Serve the pudding after a meal with fresh fruit or a simple cup of tea or coffee; its creamy layers are rich enough to stand on their own.

Recipe notes & tips

• Use a bowl large enough to mix the pudding without splashing.
• Make sure the pudding mixture has set before folding it into the cream.
• Cut the ladyfingers to a similar size for more even layers.
• Slice the bananas shortly before assembling to limit browning.
• Keep the finished dessert chilled until it is ready to serve.

Variations

• Individual glasses: Build the same layers in small glasses for ready-to-serve portions.
• Extra biscuit topping: Crumble a few more ladyfingers over the top just before serving.
• More banana: Add an extra layer of banana slices between the existing layers.
• Softer biscuits: Assemble the dessert ahead and chill it so the ladyfingers soften.
• Neater portions: Use a shallow, wide dish to make the layers easy to see and serve.

Common mistakes to avoid

• Skipping the chill: The pudding may stay too loose to fold into the cream; chill it for at least 30 minutes.
• Folding too roughly: Vigorous mixing can knock air out of the whipped cream; fold gently until combined.
• Large biscuit pieces: They can be awkward to serve; cut or break the ladyfingers into pieces about 2 cm long.
• Uneven layers: Some portions may miss the fruit or biscuits; spread each layer across the dish.
• Assembling too early: The bananas can darken and the biscuits soften; slice and layer the fruit close to serving if you want fresher-looking layers.

How to store

Cover and refrigerate leftovers, and eat within 1–2 days. The biscuits soften over time, and the banana may darken; this chilled dessert is best served cold rather than reheated.

Frequently asked questions