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Ingredients
150 ml/¼ pint clarified butter, (unsalted butter, melted and strained through a sieve) 125g/5 oz semolina 100g/4oz sugar 1 medium banana, ripe 550ml/1 pint milk, warmed ¼ tsp saffron strands, soaked in 1 tbsp milk pinch of grated nutmeg 1 tbsp sultanas 1 tsp cardamom seeds, crushed 1 tbsp flaked almonds, lightly toasted
Method
1. Heat the butter in a non-stick frying pan and add the semolina. Fry on a low heat until it changes colour and has a toasty aroma, but be careful not to burn it. 2. Add the sugar and stir until the mixture becomes syrupy. 3. Peel and mash the banana and add to the semolina, along with the milk, saffron, nutmeg, sultanas and cardamom. 4. Simmer, stirring occassionally, until the mixture is cooked. 5. Serve warm in little ramekins, garnished with almonds.
Show me more banana recipes
Find out more about these ingredients and techniques:
Nutmeg
Clarified butter
Semolina
Saffron
Cardamom
Almonds
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