Recipe - Banana Mango Pudding

1 cup Ginger snap crumbs (use
about 15 to 18 snaps and
powder in foodprocessor)
2 Eggs; at room temp, beat
till well blended
2 One half cup Milk
1 cup Brown sugar
1/3 cup Chopped dates and if you
choose; One fourth cup chopped
walnuts
4 (up to)
5 Ripe bananas; pureed in food
processor or blender
1 teaspoon Vanilla extract
One half teaspoon Ginger powder
Mango sauce (for those who
hate mangoes; or if mangoes
are unavailable use canned

PEACHES
1 lg or
2 small Ripe mangoes; peeled,
seeded; cut or sliced up or
1 cn (16oz) peaches
One half cup Sugar
1 cup Water
One half teaspoon Freshly grated ginger

From: Aruna Viswadoss av9y@poe.acc.virginia.edu

Date: 19 May 1995 20:44:40 0600
I made a slight modification of the traditional banana pudding recipe.
People just love this pudding.

Pudding: Preheat oven to 325 F. Boil the milk, add some vanilla extract and
the ginger snap crumbs. Stir for 5 or 6 minutes or longer with the heat
turned down to medium. Remove from heat and cool for 5 minutes or so. Add
the beaten eggs to this while whisking the mixture energetically. Add the
dates, brown sugar, and the walnuts (if you want them). Add One half a tsp of
ginger powder, and finally, the foodprocessed bananas. WHisk well.

Butter an 8 or 9 inch pan. Sprinkle its bottom and sides with white sugar
so that they are coated completely with a thin layer of sugar. Gently shake
out any excess. Pour the pudding mixture into pan, and bake for 50 minutes
to an hour.

While it is baking, prepare the mango sauce. Boil together the mangoes,
sugar, ginger, and 2 cups water (or the undrained peaches, sugar, ginger
and 1 cup water), cooking it over medium heat for about 10 minutes or so.
Pour this through a strainer, forcing the fruit pulp through with the back
of a wooden spoon. Mix well.

Cool the pudding in pan for about 5 minutes. Turn it out onto a cake plate
or any serving plate, and smother it with the sauce on top.

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