Banana-Rum Pudding With Mandarine Cream

4 lg bananas
200 g sugar
6 tbsp mandarine juice
3 tbsp white rum
4 eggs, separated
1 pn salt
3 tbsp sugar
210 ml mandarine juice

Mash 4 large bananas with 200 g caster sugar, 6 tbsp mandarin juice and 3 tbsp white rum. Separate 4 eggs and beat the whites with a pinch of salt until they stand in stiff peaks. Fold the whites through the banana mixture gently and turn the mixture into a serving dish or dishes. Chill for several hours until set.
Meanwhile, beat the egg yolks with 3 tbsp of sugar until thick and creamy. Tip the mixture into the top of a double boiler or a basin over simmering water, add 210 mL of mandarine juice and whisk over a gentle heat until it reaches coating consistency. Don't let it boil. Chill for several hours. Serve with the pudding.