Heat the 50g of sugar in a pan with 25ml of water and boil over a high heat until the sugar turns to a dark reddish caramel. (Optional: Stir in brandy or rum) Add the banana and butter, and simmer gently until banana is soft.
In a bowl, beat the egg yolks, milk and cornflour until smooth, then beat in the banana mixture (off the heat)along with the cream. Cook until boiling, then spoon into the baked pastry case.
Whisk the egg whites to soft peaks, then slowly whisk in the 75g of sugar until you have a stiff meringue. Spoon this over the filling, dust with cocoa and bake at 180C/160C[fan]/350F/Gas mark 4 for 10-15 minutes/until golden.
Comments Add your comment
Add a comment