Lea Hogg

Our virtual world nearly exploded last week with the news that a very wise woman died. During her lifetime she made a phenominal impact not only on the lives of people but she was also an inspiration to many of the world’s top businesses.

I was given one of her cookery books by an American colleague a few years ago and my #ultimatebaker friend and I decided to make her banana pudding with a few adjustments to complement my current healthier eating initiative in my daily column.

And as love and appreciation flowed down news feeds via facebook, twitter and blogs, we celebrated her life in the Press and you can also see the wonderful Emmetts at their family gathering last weekend.

And for the pudding you will need:
First layer
1 large packet of Loacker wafers
3 spoons Limoncello (optional, you can leave it out )
Second Layer
5 bananas, neatly sliced
Juice of half a lemon (squeezed on the banana slices)
Third layer
1 can evaporated milk, heat up with the grated lemom and vanilla
Grated rind of one lemon
1 vanilla pod
500ml water mixed with 135 g sugar, add to the milk and stir while cooking
100g cornstarch mixed with 150ml water, mix together and when the milk and liquid starts to boil stir in the cornstarch mixture and stir. Remove from heat.
Top Layer
1 teaspoon cinnamon powder
2 spoons sugar or honey
250ml fresh double cream
250ml plain yoghurt

Layer the wafers in the bottom of the bowl.
Drizzle some limoncello or leave out

Then a layer of bananas

And the egg free custard, repeat the three layers again.. Wafers, limoncello, bananas, custard

Then beat the cream until it is stiff. Add the yoghurt, cinnamon and sugar. Mix well.

I piped mine with a bag and no nozzle. I like the plain finish these days ! decorate the top with some banana slices and i sprinkled some more cinammon.