On Friday, May 10, 2013 9:24:08 AM UTC-6, Janet wrote:
> In article >,
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> says...
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> >
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> > On Fri, 10 May 2013 10:02:09 +0100, "Ophelia"
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> > > wrote:
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> > >
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> > >
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> > > "sf" > wrote in message
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> > > ...
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> > > > On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
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> > > > wrote:
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> > > >
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> > > >> While I'm sure there are some wonderful historica banana pudding recipes
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> > > >> with some sort of homemade custard, the ones I encountered at pot-lucks
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> > > >> called for Jell-O pudding. Um, no thanks.
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> > > >
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> > > > If you ever stumble across a real from scratch (at least the pudding
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> > > > part) recipe, please post it and ping me. I'd be interested in seeing
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> > > > it. I've made chocolate and butterscotch puddings from scratch and
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> > > > they were 100% better than anything from a box.
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> > >
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> > > Do you mean like an egg custard?
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> > > --
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> >
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> > No, I mean a vanilla version of the cornstarch/cornflour based (no
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> > egg) butterscotch and chocolate puddings I've made with success. It's
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> > probably somewhere on the internet, but I've never taken the time to
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> > find one mainly because I haven't had any reason to.
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> Do you mean banana custard? Custard made with Birds Eye custard,
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> banana sliced in. Classic nursery favourite
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> http://pennysrecipes.com/2856/bananas-and-custard
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> Janet

A somewhat Americanized version of the recipe from Pennysrecipes.

Homemade Custard

Ingredients:

4 egg yolks
25g /5 tbsp berry sugar
2 teaspoons cornstarch
600ml/2.4 cups whole milk

Cooking Directions:

1. Bind together the egg yolks, sugar and cornstarch in a large jug
2. Gently heat the milk in a saucepan
3. When the milk is nearly boiling, pour it over the egg mix
4. Stir thoroughly and return to the pan
5. Over a gentle heat, and stirring all the time, continue until the custard has thickened – do not allow to boil, or overheat