Ginger and Banana Pudding: History and Origin
Ginger and banana pudding is a traditional dessert that combines intense and comforting flavors. Its origin dates back to British cuisine, where ginger pudding has been a classic since the 19th century. With colonial influence and the adaptation to local ingredients, this recipe evolved in different Latin American countries. In some countries, it is known as "ginger budín" or simply "banana pudding," reflecting regional variations based on the availability of fruits and spices.
In countries like Mexico, Costa Rica, and Colombia, ginger and banana pudding is especially appreciated for its combination of the natural sweetness of the banana with the spicy and aromatic touch of ginger, present in the cookies used. This recipe is a perfect example of how European traditions integrate with tropical ingredients to create a unique and delicious dessert.
How to Prepare Ginger and Banana Pudding
This delicious pudding combines simple ingredients to create a creamy and flavorful dessert. Below, we explain how to prepare it both in the microwave and by the conventional method, so you can choose the option that suits you best.
Ingredients: Sugar, Cornstarch, Skim Milk, Egg, Dark Rum, Bananas, and Ginger Cookies.
Steps for microwave preparation:
Mix sugar and cornstarch.
Pour milk into a medium, microwave-safe bowl.
Whisk the sugar mixture until the cornstarch dissolves.
Cook in the microwave on high power for 4 minutes, stirring once.
Incorporate a little of the hot milk mixture into the beaten egg.
Return it to the main mixture.
Add the rum.
Cook in the microwave on high power for 1 to 2 more minutes until the cream thickens.
Remove from the heat.
Let it cool slightly.
Slice a layer of bananas and place them in each of the 4 individual dessert dishes.
Add a layer of cookies and another layer of bananas on top.
Pour the cream over the top banana layer.
Serve warm or cold.
Conventional method:
Mix sugar and cornstarch in a medium saucepan.
Add the milk.
Cook over medium heat, stirring constantly until the mixture begins to boil.
Whisk a little of the hot milk mixture into the beaten egg.
Return it to the saucepan.
Bring to a boil, cook for 1 minute.
Follow the previous procedure for assembly with bananas and cookies.
