Name: Raspberry & banana ginger crunch
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 5 bananas; 350g frozen or fresh raspberries; 250g gingernut biscuits; 140g demerara sugar; 140g butter melted

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Raspberry & banana ginger crunch

Raspberry & banana ginger crunch

Good Food team

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Serves 4

Easy

Total time: 30 mins

Ready in 30 mins

A star rating of 3.5 out of 5.6 ratingsRate

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This yummy pud is so simple that even young children can make it with the minimum of supervision

Freezable

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Ingredients

Nutrition

Units:

MetricUS

5 bananas
350g frozen or fresh raspberries
250g gingernut biscuits
140g demerara sugar
140g butter

melted

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Nutrition: per serving

kcal811
fat38g
saturates20g
carbs119g
sugars39g
fibre4g
protein7g
salt1.08g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4. Thickly slice the bananas into a wide, shallow dish (a 20cm circular dish works well). Scatter the raspberries over the top.
step 2

Put the biscuits into a sturdy bowl or old saucepan and bash with the end of a rolling pin until reduced to crumbs. Stir in the sugar, then the butter, making sure all the crumbs are well coated. Scatter evenly over the fruit.
step 3

Bake for 20-25 mins, until just beginning to colour. Leave to stand for at least 10 mins for the topping to crisp up: you could even cook it just before eating the main course and let it wait in a warm place until you’ve finished. Serve with cream or custard.

Recipe from Good Food magazine, March 2005

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A star rating of 3.5 out of 5.6 ratings

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