Originally an English invention, this is a friend’s old family recipe and is a refreshing alternative to the usual call for sweetened condensed milk. I didn’t have rum, so substituted Bailey’s Irish Cream instead. I made a shortbread crust (www.joyofbaking.com) though it would be just as nice with a short-crust pastry or biscuit crumb/melted butter base.
Prepared pastry or biscuit crumb/melted butter base
3-6 ripe bananas (depending on size)
1/3 cup brown sugar
¾ cup warm water
¼ tsp salt
3 Tablespoons cornflour
1 Tablespoon golden syrup
¼ cup cold water
½ teaspoon vanilla
1 teaspoon rum
2 egg yolks
Prepare pastry or crumb shell.
Combine cornflour and cold water to a smooth paste.
Melt butter, add brown sugar. Cook slowly until it caramelizes, stirring all the time, a whisk is best for this.
Add mixed warm water, salt, and golden syrup. Boil until all sugar has dissolved.
Add cornflour mixture, stir until thickened.
Combine some of the above mixture with the egg yolks (¼ a cup or so) whisk. Then add back to the pot with the remaining mix.
Add vanilla and rum. Fold in sliced bananas. Pour into the pastry shell and cover with whipped cream, sifted cocoa and extra banana slices.