This is story about what happened when my friend, Cassandra Macleod, sent me videos of her fat cat, Pingu, rolling on his back, getting a stomach rub.
After viewing a series of cat videos I received the following text:
I wasn't sure what to do with that other than laugh (a lot) and think it was one of the most wonderful pairings of two words yet so far. Naturally, we had to do something with this and we chose the literal route (ok, almost...) And so a collaboration of sorts was born- some great drawings of pussy cats eating pudding, and a recipe for the pudding they are eating. How fun.
That pudding is Banoffee Pudding- based on that ridiculously delicious British pie that is one of my favorite desserts of all time.
Banoffee Pie is a balance of dulce de leche sweetness, creamy bananas, whipped cream, and the sweet and salty graham cracker crust.
This pudding recipe is pretty sublime itself, taking everything good about banoffee pie and lightening it up in can't-stop-eating pudding form.
I made a butterscotch pudding based on Deb Perelman's Smitten Kitchen recipe, then whipped up some cream, layered on thinly sliced bananas, and made a graham cracker crumble that's sprinkled on top.
It's out of control good. So good. Can't stop eating it good, stick your tail in the pudding good.
I like it warm, but it is delicious cold as well.
1 batch butterscotch pudding
2 bananas, thinly sliced into rounds
1 cup heavy cream
1 teaspoon of vanilla extract
4 whole graham crackers, crushed to crumbs
1 tablespoon salted butter, melted
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
Make the pudding and set aside with a layer of saran wrap covering the top so it doesn't form a skin. It is ok if the pudding is hot.
Whip the cream and vanilla until soft peaks form and set aside. (The pudding is sweet enough which is why the whipped cream has no sugar.)
Mix the graham crackers with the melted butter, sugar, and cinnamon until everything is well incorporated.
Spoon the pudding into 6-8 small bowls or glasses and top with 4 or 5 sliced of bananas.
Sprinkle the bananas with a spoonful of graham cracker crumbs.
Dollop some whipped cream on top and finish with another sprinkle of graham cracker crumbles.
Serve immediately or cover with saran wrap and refrigerate. If not serving immediately, make sure bananas are covered with whipped cream so they don't brown.