/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Biscuit and banana bake

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Vegetarian

A simple, humble baked pudding that you can make when all the fuss of Christmas gets too much.

By Matt Tebbutt

From Christmas Kitchen

Ingredients

6 amaretti biscuits, crumbled
6 shortbread biscuits, crumbled
3-4 bananas, sliced
150ml/5fl oz almond liqueur, such as amaretto
50g/1¾oz salted butter
2 tbsp soft light brown sugar
150g/5½oz whole almonds, toasted and roughly chopped
250g/9oz crème fraîche

Method

Preheat the oven to 190C/170C Fan/Gas 5.
Roughly crumble nearly all the biscuits into individual ramekins. Set the remainder aside. Slice the banana and spread out over the top of each dish. Pour over the liqueur, dot with butter and sprinkle with sugar.
Bake for 25 minutes, basting frequently.
Scatter over the toasted and chopped almonds and some more crumbled biscuits. Serve with crème fraiche.