Banana Fingers

Ingredients

• 2 tablespoonfuls apricot jam
• 3 bananas
• a little butter
• 2 tablespoonfuls red currant jelly
• or pine apple syrup
• 3 large sponge cakes
• 2 tablespoonfuls castor sugar
• 1 tablespoonful lemon juice
• 2 tablespoonfuls sherry

Method

1. 1

   Put the jam and red currant jelly, lemon juice and sugar together in a pan, stir and bring to the boil.

2. 2

   Allow to simmer for three minutes.

3. 3

   Take the pan from the fire, cut the bananas in halves lengthwise, and put them into the pan for three minutes.

4. 4

   Cut the sponge cakes in halves lengthwise, butter each half, place them butter downwards in a dry hot frying pan, and brown them on both sides.

5. 5

   When browned, place them on a dish, sprinkle the sherry over, put a banana on each, and pour over the hot jam.

6. 6

   Garnish to taste and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 73. The excerpt below is the record exactly as published.

BANANA FINGERS. 2 tablespoonfuls apricot jam 3 bananas a little butter 2 tablespoonfuls red currant jelly or pine apple syrup 3 large sponge cakes 2 tablespoonfuls castor sugar 1 tablespoonful lemon juice 2 tablespoonfuls sherry

Cook this with the app: pantry check, scaling, and the assistant.