BANANA BLUEBERRY GINGER PUDDING: no-bake, frugal, very low sugar, vegan option, easy

Run-of-the mill bananas, a few berries and ginger make a surprising pudding...

first posted 2021; updated May 2023

Utter yumminess on a budget

This combo of everyday bananas, a handful of berries and spice in a creamy but healthy pudding was quite the hit at Sunday lunch.

Time was short so it was almost thrown together but the results were terrific.  Make it the night before so that the flavours have a chance to deepen and the creamy banana mousse to set.

The 67 kitchen had frozen leftover double cream and had a handful of leftover blueberries so costs were not high.  But any berries will do, and less expensive whipping cream will work as well as double.  

Cost: depending on leftovers, up to £2.50'ish 

Serves: 2-3; doubles easily

INGREDS: (dairy or plant products are suitable) 

65gm/2.3oz full fat cream cheese

65gm/2.3oz plain Greek yoghurt

1/2 cup (125ml) double cream

3 bananas

1/2 tsp vanilla

1-2 tb black molasses sugar or dark brown sugar

zest of half a lemon (opt)

handful of blueberries (pref but other berries will do)

8-10 small ginger snaps

1/2 tsp ground ginger

Garnish (opt): a few pieces of candied ginger (from syrup or crystallised, finely chopped)

Method:

1. Start at least 4 hours or pref overnight 
2. Set aside a few berries for garnish
3. Put ginger snaps in a plastic bag; bash with a rolling pin till crumbled nicely but still with small crunchy bits; stir in ginger, distributing evenly; set aside
4. Put 2 peeled chopped bananas in a smoothie maker; add a couple of tablespoons milk or water & half a teaspoon vanilla; blitz till smooth; stir in lemon zest and sugar; set aside
5. Cut remaining banana in bite-size pieces; set aside a few pieces with a few blueberries for garnish
6. In a medium bowl, whisk together cream cheese and Greek yoghurt 
7. Add double cream; whip until incorporated - the mix may not form soft peaks but don't worry, it loses its liquid state in the fridge
8. Add blitzed bananas; beat until blended; stir in berries, distributing evenly 
9. In pudding cups, put a generous layer of ginger snap crumbs in the bottom; pour or pipe in a generous layer of the banana mousse and blueberries
10. Add another layer of crumbs than another layer of banana mousse
11. Cover with a final generous layer of crumbs; scatter a few berries on top and add candied ginger if using
12. Refrigerate at least 4 hours pref overnight 

Comments:

For something so quick and easy, this was surprisingly tasty; the pudding was lovely and velvety and beautifully offset by the crunchy biscuit layers.'  Retired writer.   

Tips:

Try raspberries or blackberries instead of blueberries but don't sweeten them too much.

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.