Banana Pudding -1905
This recipe is pre war (bananas were not widely available during). I added a butterscotch sauce. It is quite dense in its texture so mix it with a light touch.
In the words of Granny Dot:
‘Mix together 8 oz. of bananas but into small pieces, 6 oz. breadcrumbs, 4 oz. castor sugar, and 4 oz finely chopped suet; then add to these 2 eggs and 2 gills of milk; beat together for 10 minutes with a wooden spoon turn the mixture into a greased mould and steam for 5 hours. This pudding may be served with or without a sweet sauce.’
(Puddings and Sweets 1905, Mrs C.S. Peel)
8 oz/225g chopped banana
6 oz/170g breadcrumbs
4 oz/112g caster sugar
4 oz/112g finely chopped suet (atora)
1. Beat the eggs and mix everything together lightly. Do not mash the banana then it will lend more texture to the pudding.
2. Pour the mixture into a pudding basin and cover with a layer of baking paper and foil, pleated in the centre to allow for movement.
3. Tie a string around the edge to secure the paper and place in pan.
4. Fill with boiling water and steam for 4 or 5 hours. (You could cheat and microwave it covered in cling film with holes poke in it which will lead to a lighter pudding! How you long you do this for depends on your microwave but about 10-15 minutes on full should do it.)
5. Serve with butterscotch sauce or custard perhaps.