Friday, 13 November 2009

Toffee and Banana Crumble

A very easy and delicious dessert


1 200g tin ready made caramel
225g sweet pastry
225g plain flour
100g unsalted butter
100g golden caster sugar
4 medium bananas
cream or custard to serve

Preheat the oven to 180C/350F/ gas 4

Lightly butter a 10" flan tin

Roll out the pastry and line the flan tin, prick the pastry at the bottom of the flan tin with a fork. Bake blind in the preheated oven for 12-15 minutes until pale golden. Remove from the oven and cool.

Increase the oven temperature to 220C/425F/ gas 7

To make the crumble, rub the butter into the flour till the mixture resembles fine breadcrumbs, add the sugar.

Chop the bananas and place in the flan case. Top with the tinned caramel and sprinkle with the crumble.

Bake for 15-20 minutes until the crumble is golden brown.

Serve with fresh double cream or custard.

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