Katie Stewart

Flambéed Bananas with Rum

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The fresh cream served with these bananas provides a delicious contrast to the hot newly cooked fruit; it also helps to cool them down. For best results, choose bananas that are slightly under-ripe; they should be a little green at the stalk end.

Ingredients

  • 6 bananas
  • juice of ½ lemon and a little grated lemon rind
  • 50 g/2 oz butter
  • pinch ground cloves
  • pinch ground nutmeg
  • ¼ level teaspoon ground cinnamon
  • 50 g/2 oz soft brown sugar
  • 4 tablespoons rum

    Method

    Peel the bananas and cut in half lengthways. Place cut side down in a well-buttered fireproof baking dish and sprinkle with the lemon juice. Blend the sugar and spices and sprinkle over the bananas.

    Dot with the butter and place under a hot grill for about 5 minutes, or Until the bananas are golden and soft and the sugar has melted. Baste the bananas occasionally with the juices in the dish.

    Warm the rum in a saucepan with a little lemon rind. Flame and pour over the bananas. The flame will burn for about 1 minute. Serve at once with double cream.