Roasted bananas and hot fudge sauce
Because it is summer, because we love sweet things, and, well, just because, here is a simple dinner dessert. It’s guaranteed to please everyone from young children right up to grandparents. Heads of state won’t turn their noses up either.
Making fudge is simpler than you might think. You just cook sugar with cream. You can add some chocolate if you like. In fact, you can go mad and add anything from nuts to marshmallows to vanilla essence. If you want hard fudge just treble your ingredients, cook the mix for a while longer, blend and let cool – then you can cut it into those famous home-made fudge squares. This recipe is for the runny fudge sauce.
- 100ml cream
- 50g brown sugar
- knob butter
- 2 bananas, sliced
- Mint leaves and icing sugar for dressing
To make the fudge, cook the butter, sugar and 50ml of the cream in a pan, stirring continuously until it all melts. Be careful not to burn it – use good-bottomed saucepan and don’t cook on a high heat.
Add the sliced bananas and cook for another five minutes until the sauce goes sticky. Serve dressed with icing sugar and mint leaves. Couldn’t be simpler!
Red Cabot is interested in food, nature and small things. He sells his food at Westport Country Markets in St Anne’s Boxing Club, James’s Street car park, Westport, every Thursday, from 8am to 1pm, and Newport Street Market on Fridays, 11am to 4pm.