Name: Caramelised Baked Banana Tart with Pontefract Liquorice Ice Cream
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: Serves four
Cuisine: United Kingdom
Ingredients: 40 g caster sugar; 1½ litresof milk; 50 g glucose; 600 g condensed milk; 200 ml whipping cream; 100 g caster sugar; 50 g Pontefract Cakes- slowly melted; 200 g puff pastry; 4 bananas; 5 ml liquorice essence or; 20 g butter

Preparation info

Serves
four

Difficulty
Medium
Ready in
2 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

You probably wouldn’t associate Pontefract, West Yorkshire, with bananas from the Caribbean, but the partnership of the liquorice and banana is slightly more obvious. We chop up and melt down these little black, rubbery ‘delicacies’ and add them to an ice cream base.

Ingredients

For the Banana Tart

4 bananas
200 g puff pastry
100 g

Method

In a shallow, ovenproof pan, caramelise the caster sugar and a little water over a medium heat. Make sure the sugar has melted before the liquid comes to the boil. Remove the sugar from the heat once it has caramelised and then stir in the butter. Slice the bananas and arrange in the pan with the sugar, creating two layers.

Cut a round of puff pastry big enough to cover the bananas and

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Ingredients

For the Banana Tart

Method

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