For a Sunday lunch on a cold English day this hot pudding is a great reminder of warm sunshine. The exotic aroma of cardamom enhances both fruit and meringue in the most exquisite way. Serve with crème fraîche, cream or Greek-style yoghurt.
Squeeze the juice out of the limes and keep on one side. Extract the seeds from the cardamom pods and grind either with a pestle and mortar or in a coffee grinder. Peel the bananas, cut in half crossways and then cut each half in half again lengthways.
Melt the butter in a fairly large, deep frying pan over a medium heat, add half the ground cardamom and stir around for about 2 minutes. Now add the muscovado sugar and the lime juice and stir together thoroughly. Then lay the banana pieces in the mixture and cook fairly gently until the bananas are completely soft. Remove the pan from the heat and, using a slotted spatula, take the bananas from the sauce and lay them in a
Cut the passion fruit in half and, using
© 1997 Josceline Dimbleby. All rights reserved.