Directions

1. In a large bowl, whisk together the condensed milk, Sugar Daddy, and cold milk until smooth.

2. Add the instant pudding mix and whisk for 2 minutes until it begins to thicken. Refrigerate for 30 minutes to set.

3. In a separate bowl, whip the cream and vanilla to stiff peaks.

4. Fold the whipped cream into the chilled pudding mixture in three additions until completely smooth and light.

5. Slice the bananas into 5mm rounds.

6. In a large dish (or individual portions), layer as follows:

7. Ladyfingers in a single layer

8. Half the pudding cream

9. Half the banana slices

10. Another layer of ladyfingers

11. Remaining pudding cream

12. Remaining banana slices

13. Cover with cling film pressed onto the surface and refrigerate for at least 4 hours, or overnight. This softens the ladyfingers and lets the flavours meld.

14. For Easter, we’ve been dishing it up in half-cut Easter eggs for a fun little twist that looks as good as it tastes. It’s indulgent, a bit playful, and very easy to go back for seconds.