Childhood Comfort Food,
Bananas and Custard
You know the feeling, you have been a bit under the weather ~ you haven’t eaten anything for a while and you feel quite peckish, what do you fancy? Soup ~ yes, soup is good but you crave something sweet…….not toast and jam, too hard and scratchy on the throat; ice-cream ~ too cold, cake ~ hmm, tempting but no, maybe later! And then the light bulb suddenly switches on and there it is, the perfect bowl of comfort food, sweet and hot…..quick and easy, and YES it’s not haute cuisine, but who cares. Redolent of childhood “afters” and often longed for…….Bananas and Custard.
Now this is not home-made custard as in the posh crème Anglaise style….it’s made with Birds’ Custard and nothing else will do for this old fashioned pudding. You could use tinned custard if you wish, the stuff that comes from Devon……..or even a packet of instant custard ~ it matters not, as long as it is served up hot and thick with sliced bananas in a retro style vintage bowl. The excess custard should be decanted into an old jug ready for more pouring of the golden sauce if the bowl becomes dry……extra bananas can be cut in readiness too………
The bananas should be ripe but not black and squidgy ~ the custard must be thick and unctuous…..you will then have a combination that is made in culinary heaven and I am not embarrassed to admit that I love this humble pudding…..it reminds me of after school, Saturday tea, visits to grandparents, weaning my daughter, feeding my toddler daughter, mum, dad, meal time fights with my sister, meals for one, food to cheer, sunny days, cold days, wet days, polished wooden tables, Formica tables, plump cushions, fluffy pillows and sick beds, my childhood, my student days, then, now and always……..
The correct bowl must be used for Bananas and Custard; in a perfect world it should be of another era, a 1930’s bowl with flowers and thatched cottages ~ maybe with some crinoline ladies and frilly parasols…..hexagonal in shape and small and dainty……I am always drawn to hollyhocks on an old bowl, or maybe delphiniums…….the jug should be blue and white, but I will let you off if it is old and of another colour. Dice the bananas and place them in the bowl, then as soon as the custard has cooked, pour it over straight away and enjoy the cold, hot and sweet sensation. Only allow others to participate if there is at least half a pint of custard per person, if not, eat it all to yourself whilst looking wan and poorly. I am still fighting off this nasty chest infection and this is food to cheer and comfort, so I am allowing you to share it with me today, as long as I get at least half a pint of custard we can all still be friends.
See you later,
At this stage I normally write out the recipe ~ but it’s easy today ~ take a banana and slice it, then pour over freshly made hot custard…..enjoy!