Banana Mango Pudding
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Banana Mango Pudding
  Mango    Pudding    Dessert    Bananas  
Last updated 6/12/2012 1:06:45 AM. Recipe ID 32396. Report a problem with this recipe.
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      Title: Banana mango pudding
 Categories: Dessert
      Yield: 6 Servings
 
      1 c  Ginger snap crumbs (use
           -about 15 to 18 snaps and
           -powder in foodprocessor)
      2    Eggs; at room temp, beat
           -till well blended
  2 1/2 c  Milk
      1 c  Brown sugar
    1/3 c  Chopped dates and if you
           -choose; 1/4 cup chopped
           -walnuts
      4    -(up to)
      5    Ripe bananas; pureed in food
           -processor or blender
      1 ts Vanilla extract
    1/2 ts Ginger powder
           Mango sauce (for those who
           -hate mangoes; or if mangoes
           -are unavailable use canned

MMMMM--------------------------PEACHES-------------------------------
      1 lg -or-
      2 sm Ripe mangoes; peeled,
           -seeded; sliced -or-
      1 cn (16-oz) peaches
    1/2 c  Sugar
      1 c  Water
    1/2 ts Freshly grated ginger
 
  From: Aruna  Viswadoss 
  
  Date: 19 May 1995 20:44:40 -0600 I made a slight modification of the
  traditional banana pudding recipe. People just love this pudding.
  
  Pudding: Preheat oven to 325 F. Boil the milk, add some vanilla
  extract and the ginger snap crumbs. Stir for 5 or 6 minutes or longer
  with the heat turned down to medium. Remove from heat and cool for 5
  minutes or so. Add the beaten eggs to this while whisking the mixture
  energetically. Add the dates, brown sugar, and the walnuts (if you
  want them). Add 1/2 a tsp of ginger powder, and finally, the
  foodprocessed bananas. WHisk well.
  
  Butter an 8 or 9 inch pan. Sprinkle its bottom and sides with white
  sugar so that they are coated completely with a thin layer of sugar.
  Gently shake out any excess. Pour the pudding mixture into pan, and
  bake for 50 minutes to an hour.
  
  While it is baking, prepare the mango sauce.  Boil together the
  mangoes, sugar, ginger, and 2 cups water (or the undrained peaches,
  sugar, ginger and 1 cup water), cooking it over medium heat for about
  10 minutes or so. Pour this through a strainer, forcing the fruit
  pulp through with the back of a wooden spoon. Mix well.
  
  Cool the pudding in pan for about 5 minutes. Turn it out onto a cake
  plate or any serving plate, and smother it with the sauce on top.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 32396 (Apr 03, 2005)

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