For Sarah’s celebration yesterday, I made a favorite dessert – honey-sweetened banana pudding. But because it was an extra special event, I made a honey-sweetened cherry topping as well. (This was per Sarah’s request.)
Rachael said today, “That pudding was so good, I could have eaten the entire thing all by myself and not even felt bad about it.”
Ha! Well, that’s a pretty good review.
Here’s the pudding and topping:
Honey-Sweetened Banana Cream Pudding for 6 – 8 people
- 1 cup honey
- 6 tablespoons corn starch
- 2 cups milk
- 3 egg yolks
- 2 tablespoons butter
- 1 tsp vanilla
- 2-3 bananas
Separate egg yolks into small bowl, stir to break yolks and set aside. In sauce pan whisk honey, cornstarch and milk together. Cook on medium heat, stirring often, until boiling. Turn down heat and stir until thickened. Remove from heat and add 1 spoonful at a time of the pudding mixture to the egg yolk, mixing completely between each addition. When egg yolk mixture is warm add it to sauce pan. Return to heat and stir constantly until it boils one minute.
Remove from heat and add butter and vanilla.
Cool until lukewarm.
Slice bananas into the bottom of a bowl. Pour warm pudding over and refrigerate.
1 package frozen whole cherries
3 tablespoons corn starch
1/2 cup honey
1 teaspoon almond extract
Pour the honey in a saucepan
Whisk in corn starch while honey is heating
Add whole bag of cherries
Stir until the cherries start to break down and the juice thickens over medium heat (3-6 minutes)
Take off heat and add almond extract.
Pour cherry topping over banana pudding and chill until the pudding sets (15 minutes minimum.)
This is a rich dessert that will not disappoint. My kids would rate this 5-Star.
I didn’t take a photo so here’s one from Google images that looks like the one I made: