Caribbean Bananas Baked in Rum served with Rum Syllabub
The ease and simplicity of this recipe belies its excellent depth and flavour – definitely one of those recipes that tastes infinitely better than it sounds. Serve it straight from the oven with the chilled syllabub or it tastes every bit as good served cold.
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|You will also need a large shallow gratin dish measuring 7½ x 11 inches (19 x 28 cm) and a medium-sized bowl.|
This recipe is taken from Delia’s Vegetarian Collection
You need to start this off about half an hour before you intend to cook the bananas by placing the raisins in a small basin along with the rum, then leave them aside to soak for about 30 minutes to plump up. Next, make the syllabub. Measure the rum and lime juice into a bowl, add the sugar, give it a whisk and leave aside for 10 minutes to allow the sugar to dissolve. Next pour in the cream and, using an electric hand whisk, beat until it stands in soft peaks. Then cover with clingfilm and chill until needed.
When you're ready to cook the bananas, pre-heat the oven to gas mark 4, 350°F (180°C) then butter the gratin dish. Then sprinkle half the sugar over the base and arrange the bananas on top. Now sprinkle the rum and raisins over them, followed by the orange and lime zest and juice and then finally, sprinkle over the remaining sugar. Now cover the dish with foil and place it on the top shelf of the oven and cook the bananas for about 20-25 minutes. After that remove the foil, and give them a further 5 minutes. Just before serving, re-whisk the syllabub and spoon it on top of the bananas and lastly grate a little nutmeg over the top then serve immediately.
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