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Banana Mango Pudding

1 cup gingersnap crumbs (about 15 to 18)
2 eggs, beaten
2 1/2 cups milk
1 cup brown sugar
1/3 cup chopped dates
1/4 cup chopped walnuts, optional
4 or 5 ripe bananas, pureed
1 tsp vanilla extract
1/2 teaspoon ginger powder

1 large or two small ripe mangoes, peeled, seeded, sliced or 1 lb can peaches
1/2 cup sugar
1 cup water
1/2 teaspoon freshly grated ginger

Preheat oven to 325 F. Boil the milk, add some vanilla extract and
the ginger snap crumbs. Stir for 5 or 6 minutes or longer with the
heat turned down to medium. Remove from heat and cool for 5 minutes
or so. Add the beaten eggs to this while whisking the mixture
energetically. Add the dates, brown sugar, and the walnuts (if
you want them). Add 1/2 a tsp of ginger powder, and finally, the
foodprocessed bananas. WHisk well.

Butter an 8 or 9 inch pan. Sprinkle its bottom and sides with white
sugar so that they are coated completely with a thin layer of sugar.
Gently shake out any excess. Pour the pudding mixture into pan,
and bake for 50 minutes to an hour.

While it is baking, prepare the mango sauce. Boil together the
mangoes, sugar, ginger, and 2 cups water (or the undrained peaches,
sugar, ginger and 1 cup water), cooking it over medium heat for
about 10 minutes or so. Pour this through a strainer, forcing the
fruit pulp through with the back of a wooden spoon. Mix well.

Cool the pudding in pan for about 5 minutes. Turn it out onto a
cake plate or any serving plate, and smother it with the sauce on


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