Classic Banana Pudding

• 600 ml Whole milk
• 2 tsp Vanilla extract
• 1 pinch Fine sea salt
• 4 Egg yolk
• 120 g Caster sugar
• 35 g Cornflour
• 200 ml Double cream
• 220 g Digestive biscuit crumbs
• 4 Banana, ripe but firm

1. Pour the whole milk into a saucepan and warm over medium heat until steaming but not boiling. Stir in the vanilla extract and fine sea salt.
2. In a mixing bowl, whisk the egg yolk with the caster sugar until slightly paler, then whisk in the cornflour until smooth. While whisking constantly, slowly pour in about a third of the hot milk to temper the yolks.
3. Pour the tempered yolk mixture back into the saucepan and cook over medium heat, whisking continuously, until thickened and bubbling. Keep whisking for 1 minute to cook out the cornflour, then take off the heat.
4. Strain the custard through a sieve into a clean bowl for an extra-smooth finish. Cover the surface directly and cool to room temperature, then chill until cold.
5. Whisk the double cream until softly thickened, then fold it through the cold custard until smooth and light. Taste and keep chilled while you prepare the layers.
6. Slice the bananas. In a serving dish, layer a third of the digestive biscuit crumbs, a third of the custard, and a third of the bananas; repeat twice more, finishing with custard on top.
7. Chill the pudding for at least 60 minutes so the layers meld and the biscuits soften slightly. Serve cold, spooning down through the layers.

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