6 – 8 Portions
Sponge (Half if you do not want any left over)
3 x Egg yolks (Keep the whites for bowl 2)
2 x Eggs
1 tsp x Vanilla
100g/1/2 Cup x Sugar/Caster sugar
3 x Egg whites
50g/1/4 Cup x Sugar/Caster sugar
50g/1/3 Cup x Plain/All purpose flour
50g/1/4 Cup x Corn flour/starch
1 tsp x Baking powder
1 Pinch x Natural sea salt
40g/1.4oz x Unsalted butter (Melted)
750ml/3 Cups x Milk
3 tsp x Vanilla extract
135g/2/3 Cup x Sugar/Caster sugar
9 x Egg yolks
30g/6tsp x Plain/All purpose flour
30g/6tsp x Corn flour/starch
1 x Banana
960ml/4 Cups x Double/Heavy whipping cream
12tbsp x Icing/Powdered sugar
2 tsp x Vanilla extract
2 x Bananas (Sliced)
4 tbsp x Icing/Powdered sugar
1 tbsp x Flaked almonds
1/2 x Graham crackers (Crumbled on top of the pudding)
1) Preheat the oven to 180c/350f. Butter and line 2 cake tins with parchment paper. Weigh out all the bowls for the sponge and melt the butter in a saucepan for bowl 4. Place bowl 1 into a kitchen aid bowl and attach the whisk attachment. Whisk until light and fluffy, scrape the contents out carefully into a bowl. Clean the kitchen aid bowl and put back onto the kitchen aid with the whisk attachment. Place bowl 2 into the kitchen aid and whisk until stiff. Fold the dry ingredients carefully into the aerated egg yolk mix until there are no more flour pockets. Then add some of the stiff egg whites and fold in little by little. Finally fold in the melted butter. Pour each mix evenly between the two cake tins. Place the cake tins into the oven to cook for 20 minutes until golden and spongy. Once cooked take out of the oven and place on cooling racks to cooldown.
2) For the custard place the milk and the vanilla into a large pan. Place onto the stove to bring up to a simmer. Weigh the rest of the ingredients into a large mixing bowl. Break down the banana into small pieces and whisk until its a smooth paste. Once the milk has come up to a simmer take off the heat and add a small amount of milk to the paste. Whisk until it has incorporated and repeat the process until the mix is fully loose. Pour the mix back into the large saucepan and place back onto a medium heat on the stove. Continuously whisk until the custard thickens. Once thickened cook out for a further 2 minutes to make sure the eggs are cooked out and to remove the eggy taste. Once cooked pour onto a tray lined with parchment paper and place another piece of parchment paper over the top of the custard to stop it forming a skin. Once cool, place into a blender and blend until smooth. Place into a large container and allow to chill in the fridge.
3) For the Chantilly cream place all the ingredients into the kitchen aid bowl and whisk until stiff. Place into a large container and into the fridge for later.
4) For the glazed bananas slice them into 1/2cm thick and lay out onto a baking tray. Lightly dust them with icing sugar or sugar of your choice and glaze them using the blow torch or using the grill/broiler until golden.
5) Carefully slice the sponge into fingers. Then start assembling the pudding in a large trifle dish starting with the sponge and glazed bananas. Followed by the custard and the Chantilly cream on top. Repeat the process for more layers with the cream finishing on top. Finish the top with flaked almonds and crushed graham crackers. In addition you can use some of the left over cream to pipe over the top as an optional touch.
You can check out the video for more guidance below on YouTube!