Bananoffe Pudding
Cherie Metcalfe
Creamy, dreamy, and loaded with that caramel banana goodness. This banoffee pudding layers silky dulce de leche-spiked cream, soft biscuits, and fresh banana for a dessert that’s rich without being too heavy.
Ingredients
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1 x 397g tin sweetened condensed milk
3 tbsp Sugar Daddy
600ml cold whole milk
1 x 110g packet instant vanilla pudding mix
500ml double cream, cold
1 tsp vanilla extract
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4–5 ripe bananas
200g ladyfinger biscuits (savoiardi)
Extra Sugar Daddy for dusting (optional)
Directions
In a large bowl, whisk together the condensed milk, Sugar Daddy, and cold milk until smooth.
Add the instant pudding mix and whisk for 2 minutes until it begins to thicken. Refrigerate for 30 minutes to set.
In a separate bowl, whip the cream and vanilla to stiff peaks.
Fold the whipped cream into the chilled pudding mixture in three additions until completely smooth and light.
Slice the bananas into 5mm rounds.
In a large dish (or individual portions), layer as follows:
Ladyfingers in a single layer
Half the pudding cream
Half the banana slices
Another layer of ladyfingers
Remaining pudding cream
Remaining banana slices
Cover with cling film pressed onto the surface and refrigerate for at least 4 hours, or overnight. This softens the ladyfingers and lets the flavours meld.
For Easter, we’ve been dishing it up in half-cut Easter eggs for a fun little twist that looks as good as it tastes. It’s indulgent, a bit playful, and very easy to go back for seconds.
