Caramelised bananas flambeed in tequila
The Mexican equivalent of a good old-fashioned nursery pudding.
I have seen grown men go weak at the knees at the sight of this pudding, and once you have tried it you will see why. It is the Mexican equivalent of a good old-fashioned nursery pudding.
Cooking time: 15 minutes
2–3 tablespoons sugar (depending how sweet your tooth is)
3 tablespoons tequila
2 tablespoons double cream
juice of ½ lime
the merest hint of ground cinnamon
- Peel the bananas and slice them down the middle so that you have two long half moons.
- Heat a wide-bottomed frying pan, melt the butter, and when it starts to bubble add the bananas, cut-side down. Sprinkle with sugar and fry for a minute before turning.
- Continue frying on a medium heat until the sugar has started to caramelise and the bananas are golden brown.
- Pour over the tequila, which may or may not flambée. After 30 seconds, add the cream, lime juice and a tiny sprinkle of cinnamon. A little will add a lovely, mysterious flavour to the bananas; too much will overpower them. Serve at once with clotted cream, cinnamon and toasted, chopped pecan nuts.
Recipes from Mexican Food Made Simple by Thomasina Miers © Thomasina Miers 2010, published by Hodder & Stoughton
Photographer Claire Wilks © Blink Films 2011