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Banana Pudding Pound Cake

We’ve all become so used to being able to put things together, with everything being “instant” nowadays But how rewarding is it to decide to make things the traditional way made from scratch with a lot of love? It’s simple even though it may require a bit more time, it’s always worth it, and it’s particularly true for this particular recipe, as we were confident that we could create something better than the store-bought pudding mix. There’s nothing better than a classic banana pudding cooking it on the stovetop is the best method to follow.

The most important thing to remember is that you don’t wish to scramble the eggs in your dessert. They function as a thickening and binding agent, making your pudding extremely smooth and creamy, but this is only true if you cook the pudding at a simmer so that you increase egg temperatures slowly instead of rapidly (which can cause the eggs to scramble). The main point to remember is not to be impatient and crank up the temperature because you believe the pudding won’t be coming together quickly enough. Low to medium is the best way to go for it, people.


1/2 cup of sugar
2 1/2 tablespoons of cornstarch
1/4 teaspoon salt
3 egg yolks
2 cups of whole milk

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