Title: Banana pudding with mandarine cream
 Categories: Desserts
      Yield: 6 Servings
 
           Stephen Ceideburg
      4 lg Bananas
    200 g  Caster sugar
      6 tb Mandarine juice
      3 tb White rum
      4    Eggs, separated
      1 pn Salt
      3 tb Sugar
    210 ml Mandarine juice
 
  Loosely related to a dessert from the English-speaking islands of the
  West Indies, this makes a wonderful - and legal - winter fruit
  pudding. Despite its richness, it has next to no fat and, if you use
  eggs modified with omega 3 oil, it couldn't be more nutritionally
  sound.
  
  Mash 4 large bananas (if anything, slightly overripe) with 200 g
  caster sugar, 6 tablespoons mandarin juice and 3 tablespoons white
  rum. Separate 4 eggs and beat the whites with a pinch of salt until
  they stand in stiff peaks. Fold the whites through the banana mixture
  gently and turn the mixture into a serving dish or dishes. Chill for
  several hours until set.
  
  Meanwhile, beat the egg yolks with 3 tablespoons of sugar until thick
  and creamy. Tip the mixture into the top of a double boiler or a
  basin over simmering water, add 210 mL of mandarine juice and whisk
  over a gentle heat until it reaches coating consistency. Don't let it
  boil. Chill for several hours. Serve with the pudding.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in the Sydney Morning Herald,
  6/29/93. Courtesy, Mark Herron.