BANANA PUDDING

                  

Today’s recipe is definitely a Southern classic.  Every family has their own favorite way to make it.  You will be blessed by my Mother’s version in today’s post.  She told me that when she was a little girl, it was her job to take the pudding outside on the porch to cool it.  She confessed that she would splash a little up the sides of the bowl as she stirred it and then scoop up the luscious stuff with her finger to have a taste before it got to be a part of the final assembled banana pudding.  Please, please  treat your family to this dessert---they can even help you make it!

Ingredients:  The amounts given may be doubled, tripled and so on,  depending on how much you want to make.  I usually double it.

1 cup whole milk

1/3 cup sugar

1 T. flour

Dash of salt

1 egg, beaten

1 T. butter

1 T. vanilla

2-3 bananas (more or less, depending on their size)

Vanilla wafers

Instructions:

*Place milk, sugar, flour and salt in a saucepan.

*Whisking continuously over low heat, warm these ingredients until sugar dissolves.

*Add egg(s) and cook mixture over medium heat, stirring until thickened.

*Remove from heat and stir in butter and vanilla.  Let cool completely.

*Assemble banana pudding in the following way, repeating the layers if you have doubled or tripled the recipe. (bottom and top layer should be-pudding).

Pudding

Vanilla wafers

Chopped bananas

Pudding

*Cover and refrigerate for at least 1 hour before serving.

OPTIONAL TOPPING:

I whip heavy cream to make a top layer of whipped cream (placing it over the top layer of pudding).