Making this good Pudding:

1. Mix the sugar, flour and salt in a large heavy saucepan. Gradually stir in the scalded milk with a whisk. Cook the mixture over moderate heat while stirring constantly until slightly thickened. Slowly stir in approximately 1/4 cup of the hot mixture into the beaten egg yolks.

2. Next, add the yolks to the balance of the hot mixture and cook, stirring constantly until the mixture is fully thickened to a custard-like consistency and coats a spoon.

3. Remove from the heat and stir in the vanilla. Let cool completely.

4. Whip the heavy cream, 2 teaspoons vanilla and 2 teaspoons sugar to stiff peaks. Fold 1/2 cup of the whipped cream in to the custard mixture.

5. Using a large crystal bowl, spread a little of the custard on the bottom. Alternately layer banana slices and vanilla wafers with custard in between each. Reserve about 4 vanilla wafers. Repeat and end with vanilla wafers on the top.

6. Spread remaining whipped cream over the top. Grind dthe 4 reserved wafers coarsely and mix with the ground macadamia nuts. Sprinkle on top of the whipped cream. Garnish with a sprig of fresh mint if you like. Chill for at least 30 minutes.

7. To serve spoon the amount you like into smaller glasses or other serving dishes.

SERVE AND ENJOY.