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:

INSTANT BREAKFAST BISCUITS, yeast & egg free, wallet-friendly, dairy free option

You won't believe how easy and quick it is to mix & cook these gorgeous biscuits...the household will adore you 

Astonishingly quick & easy Breakfast Buns 

These delightfully fluffy breakfast biscuits were a godsend at uni.  They're a doddle to make - no rolling out, shaping or cutting of dough -  and also use up milk that's gone off.  

Yeast-free, they have light, fluffy centres and crisp exteriors.    

When breakfast is over, the biscuits turn into lunch - stuffed with salad and protein, they'll stop supermarket spending when hunger pangs strike, and are guaranteed fresh and low in preservatives.  

This recipe* produced results closest to ones I remember at uni.  

Herbs, ham or left-over bacon can be added to ring the changes.  Possibly not full-fat cheese, though; the biscuits are not exactly light on butter.  (see Skinnier Breakfast Buns/Rolls for details of transforming biscuits into baps + vegan option) 

Cost: £1.25
Makes: 12-15 good-sized biscuits

Ingred:
    280 gm/9oz plain white flour
       2 tsp baking powder
       1/2 tsp baking soda
       1/2 tsp salt
       1 tsp sugar
       1 cup buttermilk, stirred OR dairy/plant milk that's gone off or has had a tablespoon of vinegar stirred in OR 75% dairy/plant yoghurt, 25% water
       113gm/scant 4oz unsalted dairy/plant butter melted & slightly cooled (67 uses Tomor plant butter)

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Method:

ARCHIVE: HOT PINEAPPLE PUDDING

A Juicy Hot Tropical Pudding to take the chill off Winter -- and it's Low-Sugar and wonderfully Frugal

Peeled, cored, sliced pineapple - details in How to deal with Pineapples

Hot Pineapple Pudding is a simply superb winter dessert: hot, heady with tropical scent, naturally sweet, exotic without costing the earth.  And healthier than many desserts.

It is baked with the tiniest amount of muscovado sugar (also known as molasses sugar - the darkest on the market) and fresh grated ginger.  Ginger root is the key ingredient here -- try to get fresh  -- and gives an undisputed but welcome kick.  People who normally don't like ginger will love this.  Served with yoghurt cream or, if there are no cholesterol issues, single or whipping cream, the Hot Pineapple Pudding is a winner.         

Cost: £1.20
Serves: 3-6