Uncle Joes Nanner Puddin Food

REAL OLD-FASHIONED "NANNER PUDDIN"

Steps:

• 1. In a heavy saucepan, combine sugar and flour and salt, mixing to remove any lumps in the flour. Add milk and cook over low to medium heat, stirring constantly until thickened.
• 2. Remove from heat. Beat egg yolks with fork and temper by adding a spoonful of the hot milk mixture and stir immediately. Repeat with about three more spoonfuls. Slowly pour tempered egg yolks into hot milk mixture, stirring constantly. Cook over medium heat for two minutes. Remove from heat and stir in vanilla and butter, set aside.
• 3. Beat egg whites until soft peaks form. Slowly add sugar while beating. Add cream of tartar and vanilla and continue beating just until vanilla is thoroughly mixed. Set aside.
• 4. Assemble pudding by lining a casserole dish with a layer of vanilla wafers. Peel three of the bananas and slice over vanilla wafer layer. Pour 1/2 of the pudding over the bananas and smooth with spoon. Place a few vanilla wafers down the sides and on top of the pudding layer. Peel and slice the remaining bananas over pudding layer. Spoon the remainder of the pudding over bananas and smooth with spoon. Top with meringue and decorate by making small peaks with a spoon.
• 5. Bake at 400 degrees for 10 minutes or until lightly browned. Let sit at room temperature about one hour or until pudding is set. Enjoy!

UNCLE JOE'S NANNER PUDDIN

Steps:

• In a large bowl, combine the sweetened condensed milk and the cold water. Add the pudding mix and stir briskly until well mixed. I use a spoon and my biggest bowl, you are going to add the whipped cream to this mix. Chill the pudding mix for 5 minutes.
• Now make the whipped cream. I use my KitchenAid mixer for this, you want it to be stiff peaks.
• Combine the heavy whipping cream with the vanilla extract, the powdered sugar and the pudding mix you reserved. The pudding mix keeps the whipped cream from "weeping". and makes it travel well. Whip to stiff peaks, and reserve one cup of whipped cream for your topping.
• While the cream is whipping, slice your bananas. I do them in "little finger" widths, you don't want them too thick. Some recipes call for tossing them in lemon juice; I don't do this because i don't like the citrus with the whipped cream and they won't sit long enough to get brown.
• Remembering to reserve 1 cup of whipped cream, fold the rest of your whipped cream into the pudding mix.
• Now it's time to build the pudding. In your serving container, start with a layer of pudding mix, then a layer of vanilla wafers, and a layer of bananas. I can usually get 3 layers of pudding, wafers and bananas, ending with the last of the pudding mix. Frost with your reserved whipping cream and garnish with some crushed vanilla wafers if you like. Chill overnight.