The Lexington Collection
Banana Pudding
  Banana Pudding
Based on a recipe from Beth Tartan's (Elizabeth Hedgecock Sparks), North Carolina and Old Salem Cookery, 1955

* 1/2 cup sugar
* Pinch of salt
* 3 tablespoons of flour
* 4 eggs
* 2 cups milk
* Vanilla wafers
* Bananas (preferably with skins that are just starting to turn black)
* 6 tablespoons sugar

Blend sugar, salt, and flour. Add 1 whole egg and 3 yolks and mix together. Stir in milk. Cook in a double boiler over boiling water, stirring, until thickened. Remove from heat and cool.

In a baking dish, arrange a layer of whole vanilla wafers, a layer of sliced bananas and a layer of custard. (Use more wafers for a drier pudding and less for a soupy one.) Continue, making three layers of each.

Make a meringe of remaining three egg whites and 6 tablespoons of sugar. Spread over banana mixture and brown in 375-degree oven.

Place in the refrigerator and let sit a minimum of 24 hours before serving. (Ah, no samples out of the corners, please!)

"Stick me with a fork -- I'm done!"
Smokey Pitts, BBQ philosopher


The Pig Pickin' Menu