80 g butter
50 g soft brown sugar
touch of salt
150 g flour
1/2 egg, beaten
10 g butter
150 g soft brown sugar
125 ml whipping cream
125-160 ml whipping cream (depending on weather it's sold in 250 ml or 284 ml tubs)
grated dark chocolate, optional
1. Make the short crust pastry by kneading all the ingredients together. Grease a 20 cm flan dish with a little butter. Roll out the pastry, line the dish and forming a rim. Stab a few times with a fork.
2. Next, make the caramel. Warm the cream. In a separate saucepan, melt the butter over a low heat in a saucepan, add the sugar and over a medium to high heat keep stirring until the sugar has melted and you have a smooth, thick caramel. If there are lumps, don't worry just keep stirring until they have dissolved. Remove from the heat and pour in the cream. The mix will start to boil so make sure you have a large enough saucepan. Keep stirring until you have a smooth caramel Leave to cool for a few minutes then pour onto the base.
3. Bake at 175° C/gas mark 4 for 30-40 minutes, then leave to cool.
4. Before serving slice the banana and place on top of the caramel. Whip the cream and spread over the bananas. Sprinkle with the chocolate if used.
|As you can see 160 ml whipped cream make a very generous topping.|