Tuesday, 13 November 2012

Pudim de Banana (Baked Banana Pudding) Recipe from Mozambique

Today we have a classic banana pudding recipe from Mozambique. This is a dish of boiled and mashed bananas blended with a milk, flour and egg custard that's baked in the oven to set before serving.

Pudim de Banana Recipe

Baked Banana Pudding
Origin: Mozambique
Serves: 6–8


500g bananas, peeled
180g sugar
500ml milk
60g plain flour
30g sugar
2 egg yolks
1 egg


Chop the bananas and combine in a pan with the 180g sugar and 100ml water. Bring to a simmer and cook until the bananas are soft. Take off the heat and pass through a fine-meshed sieve into a bowl. Set aside to cool.

Heat the milk in a pan and bring to a boil. Take off the heat and whisk a little of the milk with the flour to form a smooth paste. Whisk this mixture back into the milk and work in the 30g sugar until dissolved.

Whisk together the egg yolks and egg. Beat in two ladlesful of the milk mixture to temper then pour this back into the pan and beat to combine.

Put the custard back on the heat and cook gently until well thickened. Take off the heat and beat in the banana purée.

Turn the mixture into a springform cake tin or a silicone mould. Transfer to an oven pre-heated to 180ºC and bake for 30 minutes, or until set. Allow to cool then turn out.

Serve chilled.

This can also be made with plantians, sweet potatoes, pineapple and papaya, as well as native fruit such as Maphilwa, Vangueria infausta, known in English as the African Medlar.

If you want to learn more about Mozambican cuisine and food, see the Celtnet recipes from Mozambique page.

For more African recipes from this blog, see the African Recipes links page.

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