Banana pudding cups

Let’s make it.

1. Whisk cornflour and sugar with a little cold milk until smooth; whisk in remaining milk.
2. Cook over medium-low heat, stirring constantly, until mixture bubbles and thickens. Simmer one minute and stir in vanilla.
3. Cool pudding briefly, then layer with sliced banana and wafers in four cups.
4. Cover and refrigerate two hours before serving. Eat the same day for the best banana color.

Allergen notes

Milk, wheat; wafers may contain egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.