Banana & ginger tatins

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 220C/fan 200C/gas 7. To make the caramel sauce, dissolve the sugar in a heavy saucepan with 60ml water, then boil rapidly for about 5-7 minutes until it starts to turn golden. Remove from the heat - it will continue to colour.
2. Cut six 10cm circles out of the pastry. Put a pinch of ginger into each of 6 holes of a Yorkshire pudding tin. Spoon some caramel sauce on top, then cover with the banana slices and top with a pastry circle. Press the pastry gently into the tins. Brush the pastry with some milk and bake for about 20 minutes until crisp and golden. Invert onto a serving plate while the caramel is still hot (use a spatula to help you hoick out any banana that gets stuck). Serve with vanilla ice cream or crème fraîche.

Per serving

499 kcalories, protein 5.1g, carbohydrate 82g, fat 19 g, saturated fat 8.8g, fibre 1.1g, salt 0.51 g

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Ingredients

• 200g golden caster sugar
• 375g ready-rolled puff pastry
• 1cm piece of root ginger , peeled and finely grated
• 4 large bananas , thinly sliced
• 2 tbsp milk
• vanilla ice cream or creme fraiche to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 mins

Ingredients

• 200g golden caster sugar
• 375g ready-rolled puff pastry
• 1cm piece of root ginger , peeled and finely grated
• 4 large bananas , thinly sliced
• 2 tbsp milk
• vanilla ice cream or creme fraiche to serve

Per serving

499 kcalories, protein 5.1g, carbohydrate 82g, fat 19 g, saturated fat 8.8g, fibre 1.1g, salt 0.51 g

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