This classic English layered pudding dessert goes Southern with banana pudding and bourbon-soaked vanilla wafers.
1 1/3 cups sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 egg yolks
1 tablespoon vanilla extract
1 (12-ounce) package vanilla wafers
1/4 cup bourbon
2 tablespoons rum
6 ripe bananas, sliced
6 (1.4-ounce) English toffee candy bars, crushed
2 cups whipping cream
2 tablespoons powdered sugar
How to Make It
Combine first 3 ingredients ina large heavy saucepan; whisk in milk. Bring to a boil over medium heat, whisking constantly. Remove mixture from heat.
Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to the remaining hot mixture, stirring constantly. Cook, stirring constantly, 1 minute. Stir in vanilla.
Layer one-third of wafers in the bottom of a 4-quart baking dish. Stir together bourbon and rum; brush over wafers. Top with one-third of banana. Spoon one-third of custard over banana, and sprinkle with 1/3 cup crushed candy bar. Repeat procedure twice.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle, and sprinkle with remaining crushed candy bar. Cover and chill 3 hours.
This was very good. Agreed with the comments- just cook the custard longer, it thickens up easily! I think I am just not a banana fan personally, but other people seemed to like it! I recommend using more vanilla wafers if you want more texture.
Try it without the bourbon & rum, using whipped topping instead of whipping cream. It's the best banana pudding recipe I have ever tried! I'm always asked to bring this for dessert!
About the runniness, try cooking the pudding longer, just before it becomes the consistency of pudding. The suggested cooking time is not long enough!
I have made this recipe many times. It is, by far, one of the best desserts I have ever made. It is important to note that this recipe takes time and effort. If you're not willing to put in the time, don't bother. When making the custard, you truly have to heat the ingredients on MEDIUM and stir CONSTANTLY. It takes about 15-20 minutes for it to thicken. I also take the time to carefully layer everything which makes a beautiful presentation. I make this banana pudding year round for various occasions. People always rave about it. The whiskey, rum, and toffee add a little something extra that makes it unforgettable.
I have made this recipe with and without the bourbon and rum. I liked it both ways but preferred it without the alcohol. As far the the consistency, I would say those who felt it wasn't thick enough simply did not cook the filling long enough to thicken. I also substitute whipped topping for the whipped cream and it works perfectly! I, like the others get asked for this recipe repeatedly and when I am going to fix it again! This is by far one of our family favorite desserts!
I tried this recipe a couple of months ago. I made it for a small gathering of friends. It was well received and was very tasty as well as pretty. I made it exactly as instructed, however, the sauce was a little too thin for me. When I make it again, I will use the standard banana pudding sauce and continue with the recipe. Other than that...it was very good! I will make this again.
Fabulous recipe -- it's requested wherever and whenever I'm asked to bring food. It's a beautiful presentation that makes it worthy of special occasions -- and tastes great. I do dilute the rum with a little water and I use plain toffee rather than chocolate covered toffee.