Recipe#3363

Title: Banana Mango Pudding

From: Aruna Viswadoss av9y@poe.acc.virginia.edu 
 Newsgroups: rec.food.recipes 
 Subject: Banana Mango Pudding 
 Date: 19 May 1995 20:44:40 -0600 
 Message-ID: D8sppr.wM@murdoch.acc.Virginia.EDU 

I made a slight modification of the traditional banana pudding recipe.
 People just love this pudding.
 1 cup ginger snap crumbs 
 (use about 15 to 18 snaps and powder in foodprocessor)
 2 eggs at room temp. (beat till well blended)
 2 and 1/2 cups milk
 1 cup brown sugar
 1/3 cup chopped dates and if you choose, 1/4 cup chopped walnuts
 About 4 or 5 ripe bananas, pureed in food processor or blender
 1 tsp vanilla extract
 1/2 teaspoon ginger powder
 Mango sauce ( For those who hate mangoes, or if mangoes are unavailable
              use canned peaches):
 One large or two small ripe mangoes, peeled, seeded, sliced or
 one can (1 pound) peaches.
 1/2 cup sugar
 1 cup water
 1/2 teaspoon freshly grated ginger
 Pudding: Preheat oven to 325 F. Boil the milk, add some vanilla extract
 and the ginger snap crumbs. Stir for 5 or 6 minutes or longer with the 
 heat turned down to medium. Remove from heat and cool for 5 minutes or so.
 Add the beaten eggs to this while whisking the mixture energetically. 
 Add the dates, brown sugar, and the walnuts (if you want them). Add 1/2
 a tsp of ginger powder, and finally, the foodprocessed bananas. WHisk well.
 Butter an 8 or 9 inch pan. Sprinkle its bottom and sides with white sugar
 so that they are coated completely with a thin layer of sugar. Gently
 shake out any excess. Pour the pudding mixture into pan, and bake for
 50 minutes to an hour.
 While it is baking, prepare the mango sauce.
 Boil together the mangoes, sugar, ginger, and 2 cups water (or the undrained 
 peaches, sugar, ginger and 1 cup water), cooking it 
 over medium heat for about 10 minutes or so.  Pour this through a strainer, 
 forcing the fruit pulp through with the back of a wooden spoon. Mix well.
 Cool the pudding in pan for about 5 minutes. Turn it out onto a cake plate
 or any serving plate, and smother it with the sauce on top.