I wish I could say this was inspired by some long-lost childhood memory or fortuitous epiphany but sadly no. The truth of the matter is that this Rum Chocolate Banana Pudding found it’s way in to my kitchen for no other reason than indulgence.
Since moving here to Canada I’ve succumbed to the North America love of “pudding”- that smooth, creamy, slippery dairy concoction of comforting goo. Yes I’m aware it has it’s nay-sayers who believe it should be kept to the confines of school lunchrooms and toddler snack times but… I LOVE it! Banana pudding hailing from the Deep South’s Hall of Comfort Food Fame, is one of Life’s simple pleasures and it’s easy to see why this layered dessert has made it’s way into the repertoire of home cooks on a national scale.
Personally I find it a reassuringly less pompous affair than it’s cousin- the English Trifle. Neat lines of composition are neither desired nor required here; and keep anything resembling jello to yourself! This dish is less about show and more about bringing sublime joy to the eater’s face- making them grin from ear to ear whilst filling their belly. Think of this as the oral equivalent of sliding into the comfiest armchair, wrapped in the fluffiest duvet, in the dusky porch twilight. Each spoonful a testament to the pudding’s sinfully indulgent, creamy cocoa laden, booze-tinged delights. Yes- I think it’s that good!
When you do try it feel free to disagree- all the more for me!
- 1 cup heavy cream
- 2 cups milk
- 4 oz semi-sweet chocolate, chopped in pieces
- 1/2 cup fine sugar
- 6 egg yolks, room temperature
- 3 Tbspn cornstarch
- 2-3 tspns dark rum , dependent on personal taste (if you prefer an alcohol-free version use artificial rum extract)
- 1 tspn vanilla extract
- 320g (1 box) vanilla wafers eg Nilla
- 6 large bananas, peeled and sliced apx 1/4″ slices
- 2 3/4 cups whipping cream, whipped
- 1/4 cup graham crumbs
- 1/2 cup semi sweet chocolate chips
- 2 Tbspn light corn syrup
- 3 Tbspn butter
- I tspn Vanilla extract
- Place milk and cream in a large saucepan and bring to a simmer. Whisk in the chocolate pieces and heat until melted and smooth. Remove from the heat
- In a separate bowl, whisk together the yolks, sugar, and cornstarch in a large bowl. Add in 1/4 cup of the chocolate/ milk mixture and whisk to combine. Add in another 1/4 cup of the chocolate mixture and again whisk until fully combined
- Pour the warmed egg/ chocolate/ milk mixture back in to the saucepan with the other part of the chocolate/ milk mixture. Whisk to combine and heat over medium-high heat and continuously whisk until thickened
- Remove from the heat, stir in 1 tspn vanilla extract, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature
- When cooled, spread about 1 cup of the chocolate pastry cream into an 11 by 11-inch glass dish. Layer the wafers, bananas, and pastry cream in the bowl, ending a layer of wafers. Cover tightly and refrigerate until chilled, at least 4 hours or overnight
- Just before serving, spread or pipe the top of the pudding with whipped cream and return to the fridge while you make the chocolate drizzle
- In a double-boiler combine the chocolate chips, corn syrup and butter. Stir until melted. Remove from heat and stir in the vanilla extract. Set aside to cool until slightly warm
- Remove the pudding from the fridge and drizzle over the chocolate sauce to personal taste and serve
- The finished pudding will keep in the fridge for up to 3 days. When storing cover lightly with cling-wrap