Banana Pudding with Hazelnut Meringue

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OcadoLife

6 serving

Prep time: 20 mins

Cook time: 20 mins

Serves: 6

Bring banoffee vibes to the end of a meal with this Banana Pudding with Hazelnut Meringue from food writer and stylist Sonali Shah. The fruity, custardy concoction is a bit like trifle without the jelly, while the nutty, golden-brown meringue topping makes it extra special. If you have leftover ripe bananas, peel, slice and freeze them before they turn black, then whizz in a blender to make speedy (and dairy-free) banana ‘ice cream’.

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Ingredients Method

Ingredients

2 tbsp cornflour
150g caster sugar
375ml whole milk
3 large eggs, separated
1½ tbsp vanilla extract
1 tbsp rum (optional)
320g shortbread biscuits, crushed
4 bananas
50g blanched hazelnuts, chopped

Method

Step 1

Put the cornflour, 75g of the sugar, the milk and a pinch of salt in a heavy-based saucepan and use a balloon whisk to combine. Gently warm over a low heat for about 2 mins, or until just steaming.

Step 2

Meanwhile, lightly beat the egg yolks in a bowl (pop the whites in the fridge until needed) with a balloon whisk. Whisk a splash of the steaming milk mixture into the yolks, then slowly pour in the rest, whisking constantly, until smooth.

Step 3

Pour the mixture back into the saucepan (keeping the bowl to one side) and return to a medium-low heat. Cook for 3-4 mins, stirring with a spatula, until thickened to roughly the consistency of mayonnaise. Pour back into the reserved bowl and stir in the vanilla and the rum, if using. Cover with cling film, pressing it onto the surface of the pudding to stop a skin forming; leave to cool completely.

Step 4

To assemble, sprinkle half the crushed shortbread biscuits over the base of a deep 30cm x 20cm baking dish. Slice the bananas and scatter half over the biscuit layer, then top with half of the cooled pudding mixture, spreading it out into the corners. Repeat the layers with the remaining shortbread, bananas and pudding mixture, then cover and chill for at least 3 hrs or, ideally, overnight.

Step 5

Preheat the oven to 180°C/160°C fan/gas 4. Whisk the egg whites with an electric whisk to soft peaks. Add 1 tbsp of the remaining sugar and beat again until starting to stiffen. Gradually whisk in the rest of the sugar until you have a thick, shiny meringue that holds stiff peaks, then stir through the hazelnuts.

Step 6

Spread the meringue over the pudding layer, creating decorative peaks with the back of a spoon. Bake for 10-15 mins, until the meringue is golden brown. Leave to cool for 20 mins before serving, or serve it chilled, if you prefer. This is best eaten on the same day, while the meringue remains crisp. Leftovers will keep in the fridge for 1-2 days, but the meringue will soften.