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Old 12-22-2003, 06:00 AM   #1
Assistant Cook
Join Date: Dec 2003
Posts: 2
Xmas dessert help!!!

I am cooking for 12 people for Xmas dinner - so trying to prepare as much as I can the night before. I am making a banoffee pudding for desert (main ingredients - bannana, dates & pecans) . Do you thinK I can make this mixture the night before without it turning funny - and cook it on the day? I am particulalry concerend about how the bannana will settle. any thoughts!??
Or is it beter to cook the whole pudding the night before and reheat on the day??


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Old 12-22-2003, 08:26 AM   #2
Senior Cook
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
Hmm...this is a poser. Here in NC we like our 'nanner pudding cold! So if this is a true pudding, I would make it the day before in toto, and then refridgerate it until serving. Now...in other places I have been served "puddings" that were in fact Custards. If this is the case you can mix the night before, refrigerate and then remix before cooking.

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Old 12-23-2003, 06:27 AM   #3
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Join Date: Dec 2003
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Yes it a real pudding so I think you are right - I will cook it all the night before - refrigerate - and then reheat on the day (we like it hot!)
Thanks and merry xmas!
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