5-minute listening: Easy banana pudding recipe to satisfy your sweet tooth
- You don’t need an oven or any advanced baking skills to make this tasty dessert – the only tools required are a refrigerator and mixer
- Practise your English with our short listening exercises: play the audio linked below; complete the questions; and check the answers at the bottom of the page
If you can’t find Nilla Wafers, you can substitute them with any vanilla-flavoured biscuit. Photo: ShutterstockQuestions
1. What sort of dish are the K Sisters making?
A. starter
B. main dish
C. dessert
D. cocktail
2. If you’ve “made someone’s day”, you have made them feel ...
A. happy.
B. amused.
C. concerned.
D. disheartened.
3. According to Kate, you do not have to be cook to put together the banana pudding.
A. an experienced
B. a seasoned
C. a skilled
D. all of the above
4. What can be used instead of Nilla Wafers?
A. vanilla-flavoured biscuits
B. waffle cookies
C. shortcakes
D. digestive biscuits
5. How much cream cheese is needed in the recipe?
A. 2½ cups
B. 140 grams
C. 225 grams
D. 8 cups
6. Which ingredient below is not used to make the whipped cream?
A. heavy whipping cream
B. milk
C. icing sugar
D. vanilla extract
7. What ingredient is added to the cream cheese to create a smooth mixture?
A. water
B. whipped cream
C. sweetened condensed milk
D. dry pudding mix
8. What ingredient goes first into the pan?
A. Nilla Wafers
B. sliced bananas
C. whipped cream
D. pudding
9. If you “sprinkle” something, you ...
A. pour it from a container in a continuous stream.
B. spread part of it over a surface.
C. make it slightly wet.
D. shake small pieces of it on something else.
10. After saying the banana pudding should not be stored for more than two days, why does Kang-yee say “that shouldn’t be an issue”?
A. because the dessert does not turn bad easily
B. because the recipe makes a very small portion
C. because the dish is likely to have been consumed before it goes bad
D. none of the above
11. Arrange the steps for preparing banana pudding in chronological order from 1st to 5th.
(a) Prepare pudding mixture.
(b) Prepare whipped cream.
(c) Chill it in the refrigerator.
(d) Mix some of the whipped cream into the pudding mixture.
(e) Layer the ingredients into a prepared pan.
Answers
1. C
2. A
3. D
4. A
5. C
6. B
7. C
8. A
9. D
10. C
11. (a) 2; (b) 1; (c) 5; (d) 3; (e) 4
Script
Adapted from Tribune News Agency
Kang-yee and Kate: Hi, everyone!
Kate: Thanks for tuning into K Sisters’ Kitchen.
Kang-yee: I see you’ve put on your green apron. What are we making today?
Kate: I think you’re going to be thrilled with today’s episode because we are going to make your favourite: banana pudding!
Kang-yee: Yum! You’ve just made my day.
Kate: I knew you’d like this one. So, I came across a recipe on Instagram the other day and decided to try it because it looked really easy and because Kang-yee was craving for some banana pudding. It turned out to be absolutely amazing, and the best part is that you don’t have to be good at cooking to whip this up. Shall we get started?
Kang-yee: Yes, definitely!
Kate: For this recipe, you’ll need 2½ cups of heavy whipping cream, three-quarters cup of icing sugar, one teaspoon of vanilla extract, 225 grams of softened cream cheese, one small can of sweetened condensed milk, 140 grams of instant banana pudding mix, one cup of whole milk, one box of Nilla Wafers or any type of vanilla-flavoured biscuit, and about eight medium bananas, sliced.
Kang-yee: Do make sure the bananas are barely ripe as they’ll brown quickly if they are too soft.
Kate: Start by greasing a 22cm-by-33cm baking dish with cooking spray. Next, add heavy whipping cream, icing sugar and vanilla extract in a mixer, and whip the ingredients for about five to seven minutes, until stiff peaks form. Scoop the whipped cream into a separate bowl and set it aside.
Kang-yee: After cleaning the mixer bowl, add cream cheese and whip it for about 30 seconds, until it becomes fluffy. Add in the sweetened condensed milk and beat it until it is smooth and no lumps of cream cheese remain. Add in the dry pudding mix and mix well, before slowly pouring in the milk. Mix until all the ingredients are fully combined. Then, add two-thirds of the whipped cream to the pudding mixture, and fold it in gently until it is fully combined and no whipped cream streaks remain. Set it aside.
Kate: In your prepared pan, place an even layer of Nilla Wafers. Top it with an even layer of banana slices. Top this with half of the pudding mixture and spread it evenly. Repeat with another layer of wafers, followed by another layer of banana slices, and the remaining pudding layer, spreading it evenly. At the end, top it with the remaining whipped cream. Cover and refrigerate for at least eight hours or overnight.
Kang-yee: Just before serving, crush the remaining wafers and sprinkle them over the top. This dessert needs to be refrigerated and can only be stored for a maximum of two days. But that shouldn’t be an issue because it’s seriously delicious!
Kate: We hope you’ve enjoyed today’s podcast. And now … oh Kang-yee! Don’t you even think about eating the banana pudding without me. Bye everyone [sounds distracted] … and we’ll see you soon! Kang-yee, wait for me ... [voice trails off]