Those of you who know me personally know that I’m all about the baking (after the shoes, the clothes, the make-up…..) so with Christmas sneaking up on me, it’s about time I get into gear.
First up was a Banana and Caramel Cobbler. So super easy to make and it went down well with everyone – adults and children alike! It’s not the prettiest of desserts, but don’t let that put you off.
|See, I told you! Ugly, but oh-so delicious!|
Preheat the oven to 180 degrees C / Gas Mark 4.
Take around 6 bananas and slice them up ( I only had three in the fruit basket, but I think it would be better with a few more).
Pop them in a pan with around 20g butter and cook until the bananas have caramelised, then throw in around 30g of raisins or sultanas (or whatever you’ve got to hand – next time I’ll used chopped dried apricots), then take off the heat and allow to cool and place in an oven proof dish.
To make the topping – the bit that gives it its cobbler name – sift 120g self raising flour into a bowl and rub in 50g unsalted butter till you have breadcrumb-consistency. Stir in 30g caster sugar (I use golden caster sugar) and a pinch of salt. Then stir in one medium egg, beaten, and around 3-5 tablespoons milk, one tablespoon at a time, until you have a thick batter. As you can see, this uses less butter than you would if you were making a pastry topping – all good in the name of watching the fat content (and the waistline!).
To make the caramel layer, open a tin of Carnation Caramel and heat! You could make it more difficult and get busy making the caramel yourself, but why would you when can buy it ready made?
Now to put it all together.
Pour the caramel over the bananas, then place spoons of the batter over the top, making sure none of the mounds of batter touch each other, so that you get the cobbled effect you’re after.
Bake in your pre-heated oven for around 35-40 minutes until the topping is golden and inviting.
Be careful when you go to eat it, as any fruit that’s been cooked is very hot – far too hot to eat straightaway.
We had ours with custard, but that’s just because I LOVE custard. But you could eat it with cream, ice-cream or even on it’s own.