4 eggs
1/2 cup heavy cream
2 tablespoons soy sauce
1/4 teaspoon ground nutmeg
2 teaspoons lemon juice
2 teaspoons white sugar
1/8 teaspoon ground cloves
1/8 teaspoon vanilla extract
1 cup banana or apricot preserves
Mix together eggs, cream, soy sauce, nutmeg, lemon juice, sugar and cloves. Stir well.
In a large bowl, cream together the baked banana slices, apricot preserves and lemon currant preserves. Pour mixture into a 3-quart jellyroll pan and spread evenly. Fill jellyroll container with batter.
Bake in the preheated 375 degree F. oven for 1 hour, or until custard is set and tops of pudding jiggle.