12 ounces uncooked shortcrust pastry
1.5 tins condensed milk (13.5 ounces each)
1.5 pounds firm bananas
375ml of double cream
Half a teaspoon powdered instant coffee
1 dessertspoon caster sugar
A little freshly ground coffee
Preparation
Preheat the oven to gas mark 5 (400F, ). Lightly grease a 10in x
1.5in flan tin. Line this with the pastry thinly rolled out. Prick
the base all over with a fork and bake blind until crisp. Allow to
cool.
The secret of this delicious pudding lies in the
condensed milk.
Immerse the cans unopened in
a deep pan of boiling water. Cover and boil for 3 hours making sure
that the pan does not boil dry *(see CAUTION).
Remove the tin from the water and allow to cool
completely before opening. Inside you will find the soft toffee
filling.
Whip the cream with the instant coffee and sugar until thick and
smooth. Now spread the toffee over the base of the flan. Peel and
halve the bananas lenghtways and lay them on the toffee. Finally
spoon or pipe on the cream and lightly sprinkle over the freshly
ground coffee.
