Serves 4
INGREDIENTS:
4 bananas
250g sliced strawberries
1 large shot of Rum
4 tbsp Cornish Clotted cream
2 tbsp soft brown sugar
4 tsp toasted flaked almonds
2 tsp toasted coconut flakes
METHOD:
- Preheat your oven to 200˚C and pierce your bananas with a fork. Place in a lined baking tray and cook for 20-30 mins until dark brown.
- While the bananas are cooking soak your strawberries in rum.
- Once the bananas are cooked sliced open lengthways and immediately sprinkle with dark brown sugar. Add a dollop of clotted cream and sprinkle with toasted coconut. Serve with a good portion of the rum soaked strawberries on the side and a rum on the rocks.
