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3. Place bananas, cut side down and cook,
uncovered, for about 6 minutes or until the
sugar has caramelised and the banana has
softened. Serve bananas with hot chocolate
sauce and whipped cream.
4. To make the hot chocolate sauce, combine
all ingredients in a small saucepan and
cook, stirring, over a low heat, until
melted.
Spiced Rhubarb and Berry Compote Serves 4-6
2 bunches of rhubarb, cut into 2cm pieces
500g frozen mixed berries
¾ cup sugar
1 cinnamon stick
3 whole cloves
1 teaspoon grated orange rind
1. Combine all ingredients into the frying pan.
Cook, stirring gently, on setting 8 until
the sugar dissolves. Cover and cook on
setting 5 for about 15 minutes or until the
rhubarb is tender.
2. Serve hot with ice cream, custard or with
your favourite pudding.
Crème Caramel Serves 6
1 cup sugar
½ cup water
¹/
³
cup caster sugar
3 eggs
2 egg yolks
250ml cream
250ml milk
1 vanilla bean, seeds scraped
1. Combine sugar and water in a small
saucepan. Stir over a low heat until the
sugar has dissolved. Increase heat; boil
without stirring, until the toffee turns a
golden colour.
2. Remove from heat, once the bubbles have
subsided, pour into 6 individual 1-cup
capacity metal moulds. Allow to cool.
3. Beat eggs and sugar until light and creamy.
4. Heat milk, cream, vanilla bean and seeds
until almost boiling. Whisk hot milk into
egg mixture. Pour mixture through a
strainer.
5. Pour mixture into moulds. Place moulds
into frying pan. Pour enough boiling hot
water to come halfway up the sides of the
moulds.
6. Cook, covered, on setting 6 for about 15
minutes or until the custard has set.
Note: Be careful when removing lid to check
custard that no water from the lid goes into
the moulds
Frypan recipes continued