Banana Cream Puddings

Prep Time
Cook Time
Ready In

"Cleaning out my cupboard and I found this recipe that I had cut out. After searching I think this came from a paper I read all the time "The Weekly Times," and may have been a Jeremy Vincent recipe, so I know it should be good. I am not sure if I made this years back, I think I may have ~ but I am posting this try soon."

Original recipe yields 4 servings


  • Serving Size: 1 (216 g)
  • Calories 299.8
  • Total Fat - 7.6 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 112.6 mg
  • Sodium - 72.7 mg
  • Total Carbohydrate - 54 g
  • Dietary Fiber - 3.1 g
  • Sugars - 34.7 g
  • Protein - 6.4 g
  • Calcium - 83.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.1 mg

Step 1

Heat the oven to 220C.

Step 2

Place 4 shallow ovenproof dishes on a baking tray.

Step 3

In a large bowl, stir together the flour and 3 tablespoons of the sugar. Gradually stir in the milk and the thickened cream until a smooth paste forms. Whisk in the egg, egg yolk, vanilla and salt.

Step 4

Melt butter in a smaller frying pan over medium-high heat. Add the remaining sugar and swirl the pan to combine. Cook until the mixture just begins to caramelize ~ this should take only 1 to 2 minutes.

Step 5

Decrease the heat to medium, carefully add the bananas, and stir gently to combine. Cook for 1 minute more, until the bananas are warmed and coated in the sauce.

Step 6

Remove pan from the heat and divide the banana mixture among the baking dishes. Pour in the milk mixture, dividing evenly between the dishes.

Step 7

Bake until the edges are puffed, the tops are golden, and the centers are set and no longer runny, about 15 to 18 minutes. Let cool slightly, then sprinkle with icing sugar.

Step 8

Serve warm.

Tips & Variations

No special items needed.