The ease and
simplicity of this recipe belies its excellent depth and flavour – definitely
one of those recipes that tastes infinitely better
than it sounds. Serve it straight from the oven with the chilled syllabub or it
tastes every bit as good served cold.
Serves : 6
Ingredients:
6 Bananas, thickly
sliced (1½ inches / 4cm) on the diagonal
3 tbsp Dark
Rum
3oz / 75g Large Raisins
3 Level tbsp Molasses
Sugar
1 Level Dessertspoon Grated Orange Zest
1 Level tsp Freshly Grated Lime
Zest
2 tbsp Freshly Squeezed Orange
Juice
1 tbsp Freshly Squeezed Lime
Juice
Butter, for greasing
FOR THE SYLLABUB:
2 tbsp Dark Rum
2 tbsp Lime Juice
1 Level tbsp Molasses
Sugar
5 floz / 150ml Double Cream
Whole Nutmeg
Instructions:
1.
You need
to start this off about half an hour before you intend to cook the bananas by placing the
raisins in a small
basin along with the rum, then leave them aside to
soak for about 30 minutes to plump up.
2.
Next, make
the syllabub. Measure the rum and lime juice into a bowl,
add the sugar,
give it a whisk and leave aside for 10 minutes to allow the sugar to
dissolve.
3.
Next pour
in the cream and,
using an electric hand whisk, beat until it stands in soft peaks.
4.
Then cover
with clingfilm and chill until needed.
5.
When
you're ready to cook the bananas,
pre-heat the oven to Gas Mark 4 / 350°F / 180°C then butter the gratin dish.
6.
Then
sprinkle half the sugar over
the base and arrange the bananas
on top.
7.
Now
sprinkle the rum and raisins
over them, followed by the orange and lime zest and juice and
then finally, sprinkle over the remaining sugar.
8.
Now cover
the dish with foil and place it on the top shelf of the oven and cook the bananas for about 20 –
25 minutes.
9.
After that
remove the foil, and give them a further 5 minutes.
10.
Just
before serving, re-whisk the syllabub and spoon it on top of the bananas and lastly
grate a little nutmeg
over the top then serve immediately.
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