Wednesday, November 16, 2011

Rum banana pudding

As a second dessert for my husband's office Thanksgiving party, I chose another recipe from my "Southern Living: 1001 Ways to Cook Southern" cookbook: rum banana pudding. Adding a little alcohol to a southern favorite, what could be better?

This recipe starts with a classic homemade vanilla pudding that is enhanced by a little rum. Toasted chopped pecans add some crunch and it is topped with a meringue that is baked until a perfect golden brown.

Courtesy of the Southern Living website, here is the recipe:

Rum Banana Pudding


  • 1 1/2 cups milk
  • 2/3 cup sugar
  • 2 egg yolks
  • 3 tablespoons cornstarch
  • 3 tablespoons light rum
  • 1 teaspoon vanilla extract
  • 6 medium bananas, sliced
  • 30 vanilla wafers
  • 1 cup chopped toasted pecans
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons sugar


  • Whisk together first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened. Remove from heat, and stir in vanilla. Let stand 5 minutes. Gently stir bananas into pudding mixture.
  • Arrange 15 vanilla wafers in a single layer on bottom of a 1 1/2-quart baking dish; sprinkle 1/2 cup pecans evenly on vanilla wafers. Pour half of pudding mixture on top of pecans in dish. Repeat layers with remaining vanilla wafers, pudding, and ending with pecans.
  • Beat egg whites and 1/8 teaspoon cream of tartar at high speed with an electric mixer until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes). Spread meringue evenly over top of banana mixture, sealing edges.
  • Bake at 400° for 8 to 10 minutes or until golden brown.

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