Recipes
featured in the novel
Ingredients
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 or biscuit crumb.
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.
Remove the tin from the water and allow to cool completely before opening.
Inside you will find the soft toffee filling. Adding chocolate is an option.
Method
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 lengthways and lay them on the toffee.
Finally spoon or pipe on the cream and lightly sprinkle over the freshly
Best served with a spot of tea and cricket on the green!
Created by Nigel Mackenzie and Ian Dowding
at the Hungry Monk in Jevington, East Sussex, England, in 1971-72.
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