| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Sweet oat biscuits |
| 1 1/2 |
oz |
Melted butter |
| 1 1/2 |
oz |
Pecan nuts |
| 3 |
md |
Size ripe bananas; (8oz peeled weight) |
| 1 |
tb |
Lemon juice |
| 3 |
|
Eggs; size 1 |
| 12 |
oz |
Medium fat curd cheese |
| 1 |
|
200 gram tub fromage frais |
| 8 |
oz |
Caster sugar |
| 2 |
oz |
Butter |
| 3 |
oz |
Soft brown sugar |
| 1 1/2 |
oz |
Pecan nuts |
| 2 |
oz |
Granulated sugar |
| 5 |
oz |
Golden syrup |
| 5 |
oz |
Double cream |
| 3 |
md |
Size ripe bananas |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
BASE
FILLING
SAUCE
TOPPING
Preheat oven to 150C/gas mark 2. For the base: Place biscuits in bowl
and crush them. Add melted butter and chopped pecan nuts. Mix well
and put in cake base. Pre-bake in oven for 15 minutes.
For the filling: Blend bananas and lemon juice in processor until
smooth then simply add the rest of the filling ingredients. Blend and
pour over biscuit base. Bake on middle shelf of oven for 1 hour.
For the sauce: In a saucepan, place butter, sugars and syrup and over
a low heat let everything dissolve completely. Pour in cream and stir
until smooth. Add the chipped pecan nuts and stir. Remove from the
heat and allow to cool completely before pouring into a jug ready for
serving.
Decorate with slices of banana that have been soaked in lemon juice
and serve with the sauce.
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