Banana Pudding Question

[dondford]

I need to take a Banana Pudding to a party but are short on time. If I cooked the pudding the night before or the morning before the party would it keep ok in the fridge.

How about putting it together but not brown the meringue just before serving??

Any help appreciated.

D

[CaliPoutine]

I need to take a Banana Pudding to a party but are short on time.  If I cooked the pudding the night before or the morning before the party would it keep ok in the fridge.

How about putting it together but not brown the meringue just before serving??

Any help appreciated.

D

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Yes, cook it ahead. I always make puddings the day before. I'm not familar with a meringue on a pudding. Just put some saran on the pudding so no skin forms.

[John DePaula]

I need to take a Banana Pudding to a party but are short on time.  If I cooked the pudding the night before or the morning before the party would it keep ok in the fridge.

How about putting it together but not brown the meringue just before serving??

Any help appreciated.

D

←

Sounds like a good plan to me.

[rooftop1000]

If Dean says its best the 2nd day ....then it is

http://forums.egullet.org/index.php?showtopic=20669

tracey

[Andrew Fenton]

I like the plan of waiting on the meringue. As long as the pudding is well covered to prevent browning, it will only improve after a day. But I wouldn't give the meringue more than 12 hours, tops, before it starts getting rubbery.

What I would do is make the pudding the day before, plastic wrap it tightly, and let it mellow in the fridge. Then I'd make the meringue, assemble and brown it the day of the party. You should be good to go.

[Jaymes]

Be sure to let the plastic wrap rest on top of the pudding as CaliP says, with no air between, like you do guacamole, to prevent the top from developing a skin.

[jsmeeker]

I need to take a Banana Pudding to a party but are short on time.  If I cooked the pudding the night before or the morning before the party would it keep ok in the fridge.

How about putting it together but not brown the meringue just before serving??

Any help appreciated.

D

←

Yes, cook it ahead. I always make puddings the day before. I'm not familar with a meringue on a pudding. Just put some saran on the pudding so no skin forms.

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I've seen it on some banana puddings, but my banana pudding friends give it the big thumbs down. I agree with them. Skip it.

Other than that, you are totally OK with doing it in advance. It's pudding. Even home made not from a box mix pudding keeps nicely.

[ruthcooks]

When you serve it cold, top with whipped cream--a thin layer will do--and crumbs of the vanilla wafers to keep cover from sticking to cream.

Meringue is never cooked to a safe temperature, even less so when the surface it covers is cold, not hot.

[John DePaula]

In the Deep South, I've never seen a banana pudding without a meringue topping; however, Ruth makes a good point. Modern times, I guess...

[Jaymes]

In the Deep South, I've never seen a banana pudding without a meringue topping; however, Ruth makes a good point.  Modern times, I guess...

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I've never seen it in the south without meringue, either. And generations and generations of potluckers and thousands and thousands of church-supper-goers seem to have survived just fine.

[Toliver]

Not for purists but it's still quite good is Paula Deen's "Not Yo' Mama's Banana Pudding". It's totally Sandra Lee-ish in its preparation but is always a huge hit when I bring it to potlucks.

[Jaymes]

Not for purists but it's still quite good is Paula Deen's "Not Yo' Mama's Banana Pudding". It's totally Sandra Lee-ish in its preparation but is always a huge hit when I bring it to potlucks.

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Wow, I'll say it's "not my mama's."

And I'd never have tried it if not for your recommendation, and the fact that I note it's got all those great reviews.

I'll have to give it a go at our next potluck.