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??
THANK YOU!
Or is it beter to cook the whole pudding the night before and reheat on the day??
THANK YOU!