Alabama “Blue Ribbon” Banana Pudding

This recipe comes to us from Patsy Riley, first lady of the state of Alabama. She says, “During the summer of 1997 at the Annual Congressional Family Picnic, each spouse was asked to bring a dessert with a hint of her state. To my surprise, I won first place for my Alabama Banana Pudding. I was crowned with a chef’s hat and my scepter was a wooden spoon. I’d like to add that members of my court, second through fourth-place winners, were all Southern spouses. Great Southern women are usually great cooks.”

¾ cup granulated sugar

Dash of salt

¼ cup all-purpose flour

3 egg yolks, beaten 1 tablespoon vanilla flavoring

2 cups half-and-half

2 to 4 bananas, sliced across

15 vanilla wafers

MERINGUE

3 egg whites

2 dashes cream of tartar

6 tablespoons granulated sugar

½ teaspoon vanilla extract

In a small bowl combine the sugar, salt, and flour. In a double boiler over simmering water combine the egg yolks and vanilla. Add the sugar mixture to the egg yolks and vanilla. Slowly add the half-and half, stirring frequently. Continue to heat until it thickens. In a 1½-quart baking dish layer the banana slices and vanilla wafers. Pour the pudding over these.

For the meringue, preheat the oven to 350°. In a medium-size bowl beat the egg whites and cream of tartar for 2 minutes. Slowly add the sugar and vanilla until the egg whites are very stiff. Spread this over the pudding and bake until the meringue is golden brown.

YIELD: 6 SERVINGS