Bananas Baked in Rum With Rum Syllabub
The ease and simplicity of this recipe belie 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 cold.
The Delia Online Cookery School: Watch how to zest and juice citrus fruits in our video. Press the recipe image to play.
This recipe is from Delia's Happy Christmas. Serves 6
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 abou 30 minutes to plump up.
Next, make the syllabub. Measure the rum and lime juice into a medium-sized bowl, add the sugar, give it a whisk and leave for 10 minutes to allow the sugar to dissolve. Then pour in the cream and, using an electric hand whisk, beat until it stands in soft peaks and cover with clingfilm and chill until needed.
When you're ready to cook the bananas, preheat the oven to 180°C/gas mark 4. Then sprinkle half the molasses sugar over the base of the gratin dish and arrange the bananas on top. Now sprinkle the rum and raisins over them, followed by the orange and lime zest and juice, and finally the remaining sugar.
Now cover the dish with foil and then place it on the top shelf of the oven and cook the bananas for about 20-25 minutes. After that, remove the foil and then give them a further 5 minutes.
Just before serving, re-whisk the syllabub and spoon over the bananas and lastly, grate a little nutmeg on top.
You will need a shallow 20 x 28cm gratin dish, buttered.
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