Raspberry Roulade

Lesley Holdship - Home Economist, Food Stylist & Recipe Writer

Jamaican Bananas

Sun, Aug 15 2010
Forget your street cred! We turned all a little food retro today.
we were at a friend's house lately, and we had, o ice-cream I think it was. So on the table, we had a tub of ice-cream, some fruit like strawberries and blueberries, a bit of choccy sauce and a can of Anchor squirty cream. I don't think I have had this since my Dad used to make me Jamaican bananas when I was about ten ( a long time ago!)
I did not want to admit it but it was lovely! So Harley and I bought a can - on his insistence of course!- for us to have on, well, anything or even nothing. So tonight, he had a hot chocolate with copious amounts of squirty cream. I am not saying that it is any comparison to Roddas clotted cream. It has it's own unique taste!
Try it, you wont regret it.
Jamaican Bananas
serves 2
50g butter
50g soft brown sugar
2 large bananas
a good glug of rum

Melt the butter and sugar in a large frying pan. Slice the bananas add to the pan and stir gently to coat in the toffee mixture. Cook for around 4-5 minutes to soften the banana. Throw in the rum, flambee then serve with cream. One of the best instant puddings alive!

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