Ingredients
5 oz plain flour
8 oz butter
4 tbsp caster sugar
1/2 (14 oz can) skimmed, sweetened condensed milk
4 oz soft light brown sugar
2 tbsp golden syrup
2 small bananas, sliced
a little lemon juice
whipped cream, to decorate
1 tsp grated plain chocolate
Method
- Preheat the oven to 160°C/325°F.
- Place the flour and 4 oz of the butter in a food processor and blend until crumbed (or rub in with your fingertips). Stir in the caster sugar.
- Squeeze the mixture together until it forms a dough. Press into the base of a 8-inch loose-based fluted flan tin.
- Bake for 25-30 minutes.
- Place the remaining butter with the condensed milk, brown sugar and golden syrup in a large non-stick saucepan and heat gently, stirring, until the butter has melted and the sugar has dissolved.
- Bring to a gentle boil and cook for 7 minutes, stirring all the time (to prevent burning), until the mixture thickens and turns a light caramel colour. Pour on to the cooked pastry base and leave until cold.
- Sprinkle the bananas with lemon juice and arrange in overlapping circles on top of the caramel filling, leaving a gap in the centre. Pipe a swirl of whipped cream in the centre and sprinkle with the grated chocolate.
Makes 6 to 8 servings.
Source: The Ultimate Dessert Cookbook
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