Banana and Coconut Noodle Pudding

Ingredients:

• 3 x 85g instant noodle packages, no seasoning packets needed
• 60g unsalted butter, melted, plus extra for greasing the pan
• 2 large eggs
• 2/3 cup sugar
• 1 can (400 g) coconut milk
• 0.5 cup sour cream
• 1.5 tsp almond extract
• 1/4 tsp ground cardamom
• 1/4 tsp anise seeds, crushed
• 0.5 cup golden raisins
• 1/4 cup chopped candied ginger
• 2 bananas, thinly sliced
• 1/4 cup coconut flakes
• 2 tablespoons chopped almonds

Preparation:

1. Preheat oven to 175°C.
2. Place the noodles in a bowl, cover with hot tap water, and soak, turning once, for 10 minutes; the noodles should pull out easily. Drain thoroughly and toss the noodles with melted butter.
3. In a large bowl, whisk together the eggs, sugar, coconut milk, sour cream, almond extract, cardamom, anise, and a pinch of salt. Stir in the noodles, raisins, and candied gingerto cover evenly.
4. Grease an 8-inch (20 cm) square baking dish with butter; layer with banana slices and top with the noodle mixture. Sprinkle with coconut and almonds. Bake until golden brown and set, about 1 hour 10 minutes. Let cool for at least 1 hour before slicing.