Originally an English invention, this is a friend’s old family recipe and is a refreshing alternative to the usual call for sweetened condensed milk.
I didn’t have rum, so substituted Bailey’s Irish Cream instead. I made a shortbread crust (www.joyofbaking.com) though it would be just as nice with a short-crust pastry or biscuit crumb/melted butter base.
- Prepared pastry or biscuit crumb/melted butter base
- 3-6 ripe bananas (depending on size)
- 30 g butter
- 1/3 cup brown sugar
- ¾ cup warm water
- ¼ tsp salt
- 3 Tbsp cornflour
- 1 Tbsp golden syrup
- ¼ cup cold water
- ½ tsp vanilla
- 1 tsp rum
- 2 egg yolks
- Prepare pastry or crumb shell.
- Combine cornflour and cold water to a smooth paste.
- Melt butter, add brown sugar. Cook slowly until it caramelizes, stirring all the time, a whisk is best for this.
- Add mixed warm water, salt, and golden syrup. Boil until all sugar has dissolved.
- Add cornflour mixture, stir until thickened.
- Combine some of the above mixture with the egg yolks (¼ a cup or so) whisk. Then add back to the pot with the remaining mix.
- Add vanilla and rum. Fold in sliced bananas. Pour into the pastry shell and cover with whipped cream, sifted cocoa and extra banana slices.
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