Sticky Banana Caramels with a Dark Rum Dip
This is a very indulgent sharing Valentine’s desert, the banana balls are unsweetened then there is the contrasting sweetness of the caramel and finally the hit of the punchy rum dip.
What a combination.
This a very easy dish to prepare although you will have to follow the instructions in order if you want to serve it warm.
It’s just as delicious cold so if you are having it cold then just make each component separately in your own time.
You will need
2 – Ripe Bananas
Oil for deep frying
For the caramel
1 table spoon – Golden Syrup
200 Ml - Condensed Milk
50 Gm – Butter
For the rum sauce
2 table spoons – Corn Flour
250 Ml - Milk
2 table spoons – Sugar
3 table spoons – Dark Rum
First of all mash the bananas to a pulp with a fork then add the breadcrumbs and mix well together.
Roll the mixture into balls you should get about 14 balls about ¾ the size of golf balls, arrange them on a plate and set aside.
Next start the caramel, put all the ingredients in a pan and heat very gently stirring all the time until the butter has melted.
Now gently bring to the boil still stirring, and then simmer gently for 10 minutes. All this must be done gently or you could get bits in it where it has burned at the bottom of the pan, if this happens don’t worry just pass it through a sieve at the end.
Now is a good time to turn the fryer on to 180°c.
To start the rum dip, place the milk in a pan and mix in the corn flour while gently heating.
Make sure you mix the corn flour with the milk well, heat gently until it thickens then stir in the rum.
Now deep fry the banana balls for 2 – 3 minutes.
Put them in a nice big sharing bowl, pour over the caramel and serve to the table with the rum dip in a separate bowl.