My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US customary’ above the ingredients.
Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Butter: I use European style butter, like Kerry Gold, in my recipes.
Jars: I used 0.25 litre Kilner jam jars, but you could also use those larger Bonne Maman jars (I always save mine when I get jam!) but note it will only make 2 jars worth of banana pudding. Feel free to use any dessert container or jar you have!
Storage: Keep the finished puddings in their jars for up to 3 days in the fridge. I don't recommend topping them with the sliced banana until you're just about to serve them, as the banana on top will brown slightly and dry out.
Making Ahead: You can make the vanilla pudding the night before.