Banana and Honey Brûlée

Banana and Honey Brûlée

A tasty twist on a classic crème brulée. Quick to prepare and just chill until needed.

Banana and Honey Brûlée

4 servings
  • Preparation time: 10–25 minutes
  • Cooking time: 1 minute
  • Refrigeration time: 2 hours

  • Ingredients
  • 2 small bananas, well mashed
  • 2 tbsp runny honey
  • 500 g carton Greek yogurt

  • For the topping
  • 2 tbsp hazelnuts or almonds, finely chopped
  • 3 tbsp granulated sugar, if using a chef’s blowtorch
  • 75 g (2½ oz) caster/superfine sugar (⅓ cup), if not using a chef’s blowtorch

Equipment

  • You will also need 4 × 150ml (5 fl oz) heatproof ramekins


  • Method
  • Divide the mashed bananas amongst the four ramekins and smooth the top.

  • Then drizzle over the honey to completely cover the bananas.

  • Carefully spoon an equal amount of yogurt into each ramekin and smooth the top.

  • Now sprinkle over the nuts and gently press them down into the yogurt.

  • For the topping, using a chef’s blowtorch
  • Working on one ramekin at a time, sprinkle about 2 teaspoons of sugar evenly over the nuts and yogurt. (The sugar needs to cover the yogurt completely.)

  • Caramelize the sugar under a direct flame.

  • Now repeat with the other 3 ramekins.

  • Leave to cool and then refrigerate for two hours before serving.

  • For the topping, without using a chef’s blowtorch
  • First, have a piece of baking paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready. Carefully pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  • Now turn the grill/broiler to high and leave for 5 minutes to get really hot.

  • The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the nuts and yogurt in each ramekin, right to the edge, so that the yogurt is completely covered.

  • Put the ramekins on a baking tray as close to the heat source as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  • Leave to cool and then refrigerate for two hours before serving.
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Updated: January 4, 2020

Baked Bananas in an Orange Sauce

Baked Bananas in an Orange Sauce

For a really quick dessert that is prepared and baked in just 15 minutes. Bananas are sliced and coated with butter, sugar and orange juice and baked with a sprinkling of cinnamon.

Baked Bananas in an Orange Sauce

4 servings
  • Preparation time: Less than 10 minutes
  • Cooking time: 8–10 minutes

  • Ingredients
  • 6 small or 4 large bananas
  • 55 g (2 oz) butter, melted (¼ cup, or ½ stick)
  • 4 tbsp light muscovado sugar/soft light brown sugar
  • 1 orange, juice only
  • ground cinnamon

Equipment

  • You will also need a medium size gratin dish.


  • Method
  • Preheat oven to 200°C/400°F/gas 6.

  • Thickly slice the bananas and spread over the base of the dish.

  • Now pour the butter over the bananas, sprinkle over the sugar, then pour over the orange juice.

  • Finally, add a little ground cinnamon.

  • Bake in the oven for 8–10 minutes until tender and syrupy.
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Updated: December 31, 2019

The Ultimate Carrot Cake

The Ultimate Carrot Cake

The Ultimate Carrot Cake, so-called because it is full of so many goodies. Carrots, bananas, and walnuts all mixed into this delicious cake mixture. Then topped with a creamy cheese icing and sprinkled with nuts.

The Ultimate Carrot Cake

12 servings
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • For the cake
  • 3 eggs, large (U.K.)/extra large (N.A.)
  • 170 g (6 oz) light muscovado sugar/soft brown sugar (¾ cup)
  • 170 g (6 oz) plain flour/cake and pasty flour (1½ cups)
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda/baking soda
  • 1 tsp salt
  • 150 ml (5 fl oz) oil (peanut or sunflower) (⅔ cup)
  • 200 g (7 oz) walnut halves (1¾ cups)
  • 170 g (6 oz) carrots, grated (3 medium, or 1 cup grated)
  • 2 medium ripe bananas, mashed
  • For the icing
  • 85 g (3 oz) cream cheese (⅜ cup, or 3 tbsp)
  • 85 g (3 oz) butter, softened (⅜ cup, or ¾ stick)
  • 170 g (6 oz) icing/powdered sugar (1½ cups)
  • 1 tsp vanilla extract

Equipment

  • 20 cm (8 inch) diameter cake tin with removable base, greased


  • Method
  • For the cake
  • Preheat the oven to 170°C (325°F) gas 3.

  • Set aside 28 g (1 oz) (¼ cup) of the walnuts for the decoration and then chop the the rest into quarters.
  • Beat the eggs and the sugar together in a large bowl until thick.

  • Sift in the flour, baking powder, soda and salt and fold in gently.

  • Gently stir in the oil until thoroughly combined.

  • Next, stir in the bananas, then the carrot, and finally the walnut pieces.

  • Pour the mixture into the prepared tin and bake for 1 hour 15 minutes until a skewer comes out clean.

  • Leave in the tin for 10 minutes and then turn out onto a wire rack to cool completely.

  • For the icing
  • While the cake is baking, remove the cream cheese from the fridge to bring it to room temperature.

  • Chop the reserved nuts into small pieces suitable for sprinkling over the top of the finished cake.

  • Once the cake is cold, prepare the icing. Beat together the cream cheese and the butter until creamy.

  • Beat in the vanilla extract.

  • Sift in the icing/powdered sugar and beat well until smooth.

  • Spread over the top of the cake and then sprinkle over the nuts.
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