‘How can anything be this delicious?’ This is what I thought when I first tried Magnolia Bakery’s famous banana cream pudding. What’s more surprising is how easy it is to make, as is the whole category of American desserts called ‘puddings’, a variation of icebox cakes and so named for the custard (pudding) that’s used to make them, along with whipped cream and cookies.
The three elements are layered and left to soften in the fridge, and the result is a decadent swirl of ‘deliciousness’. The term, coined by LES bakeshop sugar Sweet sunshine for their must-try puds, so aptly describes this combo of dark chocolate custard and soft, spiced speculaas that I’ve used it for my own.