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Categories > Desserts

Date Added 2010-05-16     Times viewed 1137

Banana and ginger tatins


200g golden caster sugar
375g ready rolled puff pastry
1cm piece of ginger, peeled and finely grated
4 large bananas thinly sliced
2tbsp milk
vanilla ice cream or creme fraiche to serve

Heat the oven to 220C/fan 200C/gas 7
To make the caramel sauce dissolve the sugar in a heavy saucepan with 60ml water then boil rapidly for a bout 5 - 7 minutes until it starts to turn golden. Remove from the heat - it will continue to colour

Cut 6 x 10cm circles out of the pastry. Put a pinch of ginger into each of the holes of a yorkshire pudding tin. Spoon some caramel sauce on the top then cover with the banana slices and top with a pastry circle
Press the pastry gently into the tins. Brush with some milk and bake for about 20 minutes until crsip and golden
Invert onto a serving plate while the caramel is still hot (use a spatula to help you hoick out any banana that gets stuck)
Serve with vanilla ice cream or creme fraiche

Serves 6