Hi. we are back with another delicious dessert. This one had me running all over the place. I ruined it once and semi-burnt the sugar in the bottom of the saucepan and then had to start all over again. Unfortunately I tried this out on a night when we had guests, probably not the best idea. And I must warn you…. negotiate with your husband beforehand as to who will scrub the saucepan as it’s bit of a killer.

This recipe is adapted from my favourite cookbook, ‘The Cook’s Companion’ by Stephanie Alexander.

Ingredients

4 Bananas

Rum

3/4 c white sugar

1/2 c boiling water

3/4 cup brown sugar

few drops of pure vanilla

1 tablespoon butter

100mls thick cream

Method

To make the sauce, dissolve the sugar in a saucepan over gentle heat until it is a deep gold. Pour the boiling water then stir until it is smooth. (Please note be very careful with this. If you pour the boiling water quickly it is sort of like a volcanic eruption, very scary…. I should know this is what I did the first time around.) Remove the pan from heat and stir in both the butter and the brown sugar until the brown sugar has dissolved. Stir in the vanilla and the cream and leave aside.

Bake the bananas in their skins on a hot barbecue. Turn after ten minutes and bake for a further ten minutes. The skins will be black and the bananas soft and very hot. Peel back one side of the skin. and place them on a serving dish. Warm rum in the saucepan, light with a match (another slightly scary part of the procedure, so be careful!) and pour flaming rum over the exposed banana. Serve with warm butterscotch sauce!

I served with ice cream also. This was very yummy. Even for someone like me who is not all that partial to sweet treats.

Enjoy!

Mia

xxx

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