Banana Pudding

Method

1. Heat milk, sugar, cornflour, and salt in a saucepan over a medium heat. Bring to a simmer, whisking until smooth.
2. Remove 1 cup of hot milk from the saucepan. In a medium bowl, in a very slow and steady fashion, whisk the milk in with the yolks.
3. Lower the heat to medium and pour the yolk mixture back into the saucepan, whisking to combine.
4. Cook the mixture for a further 2-3 mins, stirring, before removing from the heat and stirring in the butter and vanilla until smooth. Meanwhile, prepare an ice bath.
5. Place the saucepan directly into the prepared ice bath, stirring occasionally, until it reaches room temperature (around 30 mins).
6. Transfer mixture to a bowl, cover, and refrigerate for at least 5 hours or until the pudding is completely chilled. Once chilled, remove bowl from the fridge and fold in 1 and a half chopped bananas.
7. To assemble, place some of the crumbled biscuits into individual glasses/cups before topping each with a small scoop of the leftover chopped bananas. Next, top each glass with roughly ½ cup of the pudding mixture. Repeat with the remaining crumbled biscuits, chopped banana and pudding. Top each pudding with a final sprinkle of chopped bananas and crumbled biscuits, then serve!