- Fruit
Ingredients
- 250g caster sugar
- 4 tablespoons cold water
- 120ml double cream
- 50g butter
- 1 teaspoon sea salt
- 2 ripe bananas cut into 2cm slices
- ½ a ripe pineapple cut into 2cm cubes
- 2 egg yolks
- 1 teaspoon vanilla paste or 1 fresh vanilla pod
- 15g cornflour
- 250ml whole milk
- 200g tin sweet condensed milk
- 4 egg whites
- 200g golden caster sugar
- 1 teaspoon cornflour
- 50g desiccated coconut
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Method
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1Pre-heat oven to 200ºC / Fan 180°C / Gas Mark 6
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2Pour the sugar into the casserole, add the water and stir. Heat gently on a low to medium heat until the sugar has dissolved.
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3Turn up the heat slightly and allow to bubble for 5 minutes until the mixture turns to caramel. Do not take off the heat or stir during this process.
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4Stir in the cream, butter and salt.
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5Place the fruit into the stoneware dish and pour the caramel over.
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6Whisk the egg yolks, vanilla and cornflour together in the milk pan. Gradually whisk in the milk and condensed milk and bring to the boil, stirring constantly.
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7When the custard starts to thicken and boil, take off the heat and pour over the caramel. Leave to cool a little.
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8In a scrupulously clean and dry bowl whisk the egg whites until they double in size and stand in stiff peaks.
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9Mix the sugar and cornflour together and fold into the egg whites, a third at a time, until shiny and holding the stiff peaks, then fold in the coconut.
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10Spoon the meringue mix on top of the custard making peaks with each spoonful.
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11Put the dish in the oven and bake for 15-20 minutes or until golden on top. Turn off the oven and leave for 10 minutes. Serve warm.
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12As an alternative to making caramel, buy a tin of Dulce de Leche (boiled condensed milk) available from major supermarkets. Pour it into a bowl, loosen with two tablespoons of double cream and pour over the fruit.