A delicious pudding, exotic yet easy to make
Bring the milk, sugar and scraped-out vanilla pulp to the boil. Mix the cornflour with the cold water, add to the liquid and cook for about 1 minute until it thickens.
Pour the pudding into a bowl, cover with clingfilm and refrigerate for 1 hour.
Mash the bananas thoroughly by hand, or with a hand blender and mix well with the pudding.
Whip the cream until stiff and carefully fold into the pudding. Refrigerate until serving.
TIP: you can add the vanilla pods to the milk and remove after cooking. Alternatively, put them in a glass container with sugar and close the lid tightly. The sugar will take on a subtle vanilla taste.
200 ml milk
50 g raw cane sugar
1 tsp turmeric
2 bourbon vanilla pods
1 tbsp cornflour
2 tbsp water
300 g peeled bananas
120 ml whipping cream
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