A sense of nostalgia? If you loved your school days you will be smiling as who didn't like banana custard for school lunch pudding? With the pureeed banana an added treat there will be no lumps either!
GOOD FOR YOU BECAUSE ... bananas have a significant amount of Vitamin B6 which helps protect your immune system.
Serves 4
600 ml full-fat milk
8 egg yolks
30g caster sugar
2 tablespoons honey
2 tablespoons cinnamon
6 bananas
2 tablespoons cinnamon
4 tablespoons Greek yoghurt (1 per bowl)
4 teaspoons honey (1 per bowl) (for decoration)

1. Pour the milk into a large saucepan, bring to the boil. Use the largest pan you have as you will need to plunge the pan into water.
2. Seperate the egg yolk from the white; whisk and as the milk reaches boiling point pour the yolks into the warmed milk. Stir in the caster sugar, honey and cinnamon. Once at boiling point, drop to a low temperature and simmer. Stir together and keep stirring as the mix condenses into the custard.
3. Cook for 15 minutes: this will cook the custard.
4. Fill your kitchen sink with cold water and place the pan in the water and leave until cool. You should also do this if you are worried that the custard is going to curdle.
5. Peel the bananas; chop into small chunks. Place half into the pan and puree into the custard using a hand blender.
6. Once smooth place the the banana chunks into the custard. Pour into bowls; top each with Greek yoghurt and spoon over the honey. Serve immediately.