My Southern completely from scratch banana puddin with maragne topping
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| My Southern completely from scratch banana puddin with maragne topping |
Pudding
1 deep rectangle pan
2 boxes if vanilla wafers
4 thinly sliced bananas
8c milk
1/2 c self rising flour
1 1/2 c sugar
1 1/2 tsp vanilla
Maraigne
6 egg whites
1/3 c sugar
2 pinches cream of tartar which is about an eating spoon full
Layer wafers and bananas in pan and set aside in fridge. Heat oven to 325. In a pot pour in 6 c milk. Heat on med high untill steaming. Stir in sugar & vanilla reduce heat to med. Mix flour and 2 cups milk in bowl till smooth. Slowly add flour mixture to your steaming milk pot stirring constantly and heating till a thick gravy like mixture but not quite pudding thick yet (thickens as cools) pour mixture over your wafer and bananas being sure to moisten all. Mix mairgne ingredients on low with mixer or by hand with a wire wisk for a while as it thickens. When you can pull up on your mixing utensil and it leaves a high peak like a snowy mountain then you are done. Now spread over your nanner puddin, trying not to over or mix it too much while doing so and making sure to meet the edges of pan. Bake 15 min or so. When topping just begins to golden then it is done
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