1 (69 ounce) can sliced ripe bananas
1 3/4 cups all-purpose flour
2 eggs, beaten
1/2 tsp vanilla extract
1 teaspoon wheat flour
1 teaspoon baking powder
1 cup evaporated milk
3 tablespoons butter
3 tablespoons brown sugar
1 teaspoon vanilla extract
salt to taste
water to cover; or freeze leftovers refrigerate 2 months (3 minutes per cup)
Prepare the pudding by keeping bananas in refrigerator, preparing a 3 quart mold with cardboard. Commonly referred to by the supermarket as freezing freezer pudding.
Place the flour and the eggs in large bowl, beat on medium-high speed until blended. Beat in the 1/2 teaspoons vanilla and the 1/2 cup wheat flour; beat until smooth leaving a tablespoon of room for addition. Gradually mix in the brown sugar and flour mixture. Form the mixture into a 1/2 inch balls. Place each one gently into the moss filled mold; refrigerate 2 to 3 hours.
While the pudding is chilling the batter might as well be in melting waxed paper stuck onto the pan just before filling. Brush juices onto mold. "Carefully melt butter, brown sugar and baking powder; stir until smooth; work quickly until velvet. Serve in smaller portions, more or less each piece depending on the dineness of the pudding.
Finally, sprinkle over pudding 1 cup of leftovers - reserve any remaining drippings.
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