Swap the puff pastry for the regular variety if it doesn’t need to be gluten-free. You can also use thinly sliced apple instead of banana, if you like. Gluten-free pastry doesn’t crack as much as regular puff pastry, so if using the latter, allow it to sit at room temperature for 10min before unrolling.
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Cal/Serv:
424
Ingredients
280g
sheet gluten-free puff pastry, we used Jus-Rol, see intro
Oil, to grease
150g
thick caramel, we used Carnation
3
large bananas, thinly sliced on the diagonal
FOR THE RUM CREAM
250ml
double cream
1Tbsp.
dark rum
1/2Tbsp.
icing sugar
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Unroll pastry and, using an ovenproof frying pan that’s 23cm across the top, cut a rough circle the same size as the top of the pan. Prick pastry circle all over with a fork and set aside. Grease the base and sides of the pan with a little oil.
Step 2Spread the caramel over the base of the greased pan and arrange the banana slices on top, overlapping to fit if needed. Lay the pastry over the bananas and tuck the edges down and slightly in. Bake for 25-30min, or until puffed and golden.
Step 3Meanwhile, make the rum cream by whisking all the ingredients until the mixture just holds soft peaks. Chill until needed.
Step 4Carefully remove the pan from the oven and wrap the handle with an oven glove or tea towel (to remind you it’s hot!). Leave to cool for 5min before inverting on to a serving plate. Serve in slices with the rum cream.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
