A few weeks back Hetal from the beautiful blog Pretty Polymath asked me if I would be interested in doing a guest post for her series on favorite childhood food.
I thought the idea was brilliant and it gave me the opportunity to revisit one of my favorite childhood food that had somehow lost to healthier breakfast options. My mom’s recipe for bread rolls.
Growing up, we mostly ate healthy. Not much of fried stuff. My mom never even cooked maggi for us telling us it was bad for our brain. Of course, I was not too happy with that. We hardly ate junk, and hardly ate out. My mom would bake for us though- cakes, cookies, madeleines. And sometimes these fried bread rolls. Actually, these fried bread rolls featured quite a lot. I was a picky eater growing up and this was one of the few things I would eat happily and without cribbing.
The concept of a bread roll (not to be confused with dinner rolls) is pretty simple. Bread rolls are pieces of wet bread that is wrapped around a spicy mashed potato filling and then deep fried. If you think they sound good, wait till you try them. They taste amazing ! Kind of like a samosa, minus the rolling of the pastry dough, filling, shaping, and all that jazz.
There really isn’t much to the recipe and can be adapted to make different versions, and besides breakfast they are great as tea time snacks as well.
So this Banana Trifle Pudding is like my go-to, easy, no-fail recipe for a dessert that is a sure shot way to impress company or just yourself. You know, because sometimes you need that reinforcement that you are just awesome.
Its basically a vanilla cake, slathered with a generous serving of spiked up custard, a little jam, toasted walnuts and a layer of bananas, followed by the layers being repeated and then the whole thing topped with whipped cream. Delicious and no frills whipped cream.
The beauty of this dessert is the variations that could follow. You could play with the jam used. Raspberry pairs well with banana, but I have used blueberry crush as well and had amazing results. I have also used the cheap, ration brand of jam which is overtly sweet with an awful texture and I would otherwise not go near but mix it with some orange juice to add a little tang to the jam and its sweetness is reduced and the taste very much acceptable. And in the dessert a welcome ingredient.
Custard is a must, but you could make the pudding more of a banoffee by also using a little dulce de leche or a butterscotch sauce (the dulce de leche, I speak from experience, tastes heavenly). I used the powdered custard, since thats easy and less complicated. In India, there’s a brand Brown & Polson that makes it. I used the package instructions to make a free flowing custard. It was a vanilla flavored custard powder but I added some banana flavoring to it as well, for good measure. But, for true gastro-geeks go ahead make the real thing. But do add some cognac, or rum, or brandy. Because, spiked up is always better. You could also use Baileys. I have done that too. And I have not been disappointed. But then its Baileys, how can anybody be disappointed??
You could add caramelized walnuts, or just plain toasted walnuts, or just plain walnuts for an extra crunch to the dessert. Or if walnuts are not your thing, then I suggest chocolate chips, or chocolate shavings, or forget putting the chocolate in the dessert and eat it instead. I know the last option speaks to you the most. It speaks to me too.