Beware.........This is very rich!!.
Slice bananas in half lengthwise, then cut to
manageable size across. Roll in dried coconut and sugar (brown
or white). Fry in hot butter, adding a little dark rum. This may
flambé if cooking over gas, adding a nice caramalised flavour.
Place cooked bananas to on side but keep hot.
Add cream to pan, amount depends on servings.
300 ml will make enough for 8 people. Heat gently, adding more
dark rum to taste, also sugar to taste until thickened. Pour
over hot bananas and serve with ice cream.
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Peel and slice medium apples. I would use
about 1½ per serving. Slice into medium pieces, discarding core.
Crumble mix is 1 part sugar to 1½ parts
flour. You will need enough to cover apples to about 20 cm.
White & brown sugar mixed gives a nice caramel crumble, but do
use a little more as it is not quite as sweet as plain white
sugar. Mix well and then work slightly softened butter or
margarine into mix. When mix will just "hold" when pressed you
are about right for the butter. Too much and the crumble will be
more like cement, too little gives a crumbling crumble.
A nice change is to finely powder a gingernut
buscuit into the crumble.
Place apple pieces into a baking dish (a
little cinnamon sprinkled over is nice) and cover with crumble
mix. Bake in moderate hot oven until golden on top. Apple will
still be firm. I prefer apples slightly crunchy and also a
little tart as the crumble then makes a nice counterpoint. If
you like the apples softer cook slightly before adding crumble
mix. Small amounts of just about any dried fruit may be added to
the apples for something a little different. Also a little
golden syrup drizzled over the crumble before cooking makes for
an interesting topping.
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For 5 or 6 persons. Two packets of chocolate
chip biscuits or gingernuts. Actually one of each would work
well too. Also 600 ml whipping cream, vanilla essence, chocolate
crumbs (or a block of energy chocolate) and icing sugar. Either
Sherry, Port Wine or perhaps a Chocolate Liqueur.
Whip the cream with icing sugar and vanilla
to taste until stiff. Spread a thin layer of cream onto a
serving plate. Pour a small amount of the alcohol into a shallow
dish. Dip the biscuits into the alcohol to the count of 3, then
spread a layer of cream over one face of the biscuit and place
upright on the layer of cream on the serving plate. This should
allow the biscuit to stand on edge. Repeat, alternating if using
different types of biscuits. Press each succeeding biscuit
firmly into the one before. Once all the biscuits are in place
carefully plaster the remaining cream over the log to finish
off. Then grate the chocolate and sprinkle over to garnish. A
few cherries or perhaps sugared mandarin segments would look
good as well.
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