(Very loosely) adapted from this persimmon pudding recipe, mainly because I don’t like persimmon but I like pudding. The texture of this pudding is reminiscent of a Yorkshire pudding, almost cakelike. I like it. This version of the recipe is slightly sweet, so you can increase the sugar if you want.

• 2 cups bananas and drained canned peaches, mashed
• 2 eggs
• 2 1/2 cups milk
• 1 teaspoon vanilla
• 2 cups flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• spices to taste – I used allspice and clove, which worked well

This is another one of those recipes that consists of mixing all the ingredients together and putting it in the oven.

Preheat oven to 325 ºF. Grease a 9″ by 13″ baking pan.

Mix the fruit, eggs, milk, and vanilla in one bowl. Mix the flour, sugar, baking soda, baking powder, salt, and spices in another bowl. Mix the contents of the two bowls, put in the baking pan, put in the oven. Bake until just set, about 1 hour.