Hot banana split with rum and vanilla

Some rococo banana splits are overwhelmed by ice cream, fudge caramel and even crushed nuts. But in the spirit of good food with minimal effort, we have the Farmer’s Weekly Christmas pudding, designed to hit all your taste buds.

Hot banana split with rum and vanilla

To make six hot banana splits with rum and vanilla, you will need:

  • 6 bananas
  • 20g butter
  • 50g brown sugar
  • 60mℓ rum
  • 1 genuine vanilla pod, accept no substitutes

Firstly, split the vanilla pod carefully down its full length using the point of a truly sharp paring knife. With it, scoop out the seeds and save the pod separately.

Next, make the rum sauce by combining butter, brown sugar, vanilla seeds and rum in a small saucepan over medium heat. Stir with a ball whisk for two minutes or so until the sauce has thickened.

Remove the pan and its contents from the heat and reserve the sauce undercover for slightly later in the proceedings.

Now, the empty vanilla pod can be stuck in your brown sugar container where it will faintly flavour and scent the contents if this is what you desire.

Next, pre-heat the oven to 220°C.

Construct six parcels of heavy-duty aluminium foil. Place a large, ripe peeled banana in each one and crimp-seal each parcel. Stick them into the oven for 20 minutes then remove and carefully open the parcels.

Arrange the hot bananas on dessert dishes, and drizzle some of the warm rum and vanilla sauce over each one. If you feel the need to take this dessert to a higher level, add a sprig or two of fresh, washed mint leaves to each serving.

Want even more sweetness and light? A small scoop of vanilla ice cream decorated with a red glacé cherry adds its own special festive magic, taking this old-time classic right back to Sunday school.