Banoffee Crumble

Bananas, in a crumble?! Some of you may be confused by this, but bear with us.

50 minutes cook

Serves 6-8

Hugh Woodward

Ingredients

200gflour

200gbutter

1 tspflaked sea salt

100gcrushed hobnobs

200gsoft brown sugar

around 10ripe, chopped bananas

300gcaramel or dulce de leche

to serveice cream and more caramel

To those of you who think bananas shouldn't be cooked, we ask you - where's your sense of adventure? Because really, there's nothing that crazy about bananas in cooked form, and having them in a crumble that vaguely resembles a banoffee pie is actually just a delicious way to eat a classic pud when apples aren't in season.

Method

Preheat the oven to 180°C.

Add the flour and butter to a deep bowl with the butter. Use the tips of your fingers to gently rub the butter into the flour until you have a mixture that resembles very fine breadcrumbs.

Mix in the hobnobs and sugar and rub again. Try to get some bits that are around the size of a peanut to get craggly crunchy bits when it cooks.

Toss the bananas into a deep roasting dish and top with caramel. Mix it all about, then scatter with the crumble.

Bake until golden and bubbling, roughly half an hour.

Eat with ice cream and more caramel.