Real Banana Pudding

In a double boiler, mix together the flour, 1 cup of sugar, and salt. Add water and stir until mixture forms a paste. In a separate bowl, lightly beat eggs and 3 cups of heavy cream. Stir into the paste. Allow mixture to simmer for 15-20 minutes, stirring constantly, until thickened. Remove from heat. Add butter and vanilla, stirring until butter has melted. Let cool.

Arrange vanilla wafers in a single layer on the bottom of a 9 x 13 x 2 inch casserole dish. Slice bananas and layer over vanilla wafers. Pour vanilla pudding mixture over bananas and vanilla wafers. Cover with plastic wrap and refrigerate for 6-8 hours.

Before serving, beat remaining heavy cream on high with an electric mixer. Slowly add remaining sugar. Continue to beat until still peaks form. Spread whipped cream over pudding.

Serves 8-10.

(Recipe adapted from “Margaret’s Banana Pudding” from the Cotton Country Collection.)