Food For Thought BAKED BANANAS

Press, Volume CV, Issue 30953, 8 January 1966, Page 2

Food For Thought BAKED BANANAS

(By

ALAN TREMAIN)

Bananas make many popular sweets for the summer. This one. Banana Bake, is accompanied by oranges and baked in rum butter. The second recipe given today is Frozen Trifle, using a tin of apricots, which is a dessert for a hot day.

BANANA BAKE You will need: 6 large bananas Brown sugar 4 oranges Rind of one orange Rum Butter: 3oz butter About 2 tablespoons rum 3oz brown sugar A squeeze of lemon juice Method: Make the rum butter first by creaming the butter well and adding the brown sugar and lemon juice by degrees. Beat until smooth. Add rum gradually, continuing to beat until it is all blended into the butter and sugar mixture. Mix in grated rind from one orange. Peel bananas and cut into Jong, diagonal slices. Remove all peel and pith from the oranges and cut into thin slices. Remove pips. Arrange the orange and banana slices in layers in a heat-proof dish, sprinkling each layer with brown sugar. Dot the top layer with rum butter and bake in a moderate oven for 15 minutes. Serve hot with remaining rum butter in a separate bowl. FOZEN TRIFLE You will need: 1 sevin-inch sponge cake 1 cup sweet sherry or 2 tablespoons rum J cup apricot jam Glace cherries to decorate 1 small can apricot halves 1 small packet passionfruit ice-ream 1 packet apricot jelly cry-i stals. Method: Cut sponge into large cubes and put into a glass bowl. Drain all syrup from apricots, add sherry or rum and sprinkle evenly over the cake. Spoon over jam.

Soften ice-cream by stirring with a spoon and spread over jam layer. Chill this while making the jelly, according to instructions on the packet. Set the jelly quickly by placing in the chilling compartment of the refrigerator. Just before serving, chop jelly and spread over ice-cream layer. Place apricot halves round the edge of the bowl and put a cherry half in each apricot. This recipe serves six to eight.