BBQ Rum & Caramel Bananas

Method

Make the foil parcels for these BBQ rum bananas in advance, then place them in the dying coals while eating your main – the perfect end to a summer barbecue

  1. Mix the butter with the sugar and treacle, then add the rum. Make a split through the inside curve of each banana skin – be careful not to cut all the way through. Spread a spoonful of the spiced butter inside each skin.

  2. Place the bananas, curved-side up – so the butter doesn’t leak when it melts – onto individual sheets of foil large enough to wrap them completely. Crimp up the foil to make a parcel, then put onto the embers for 15 mins, turning once. The bananas should be sticky and caramelised, but check one and cook for longer if necessary. Serve with a scoop of ice cream.

Credit: Sophie Godwin

Ingredients

Prep time: 10 Minutes

Cook time: 15 Minutes

Serves: 6

  • 50g butter, softened

  • 40g light brown muscovado sugar

  • 1-2 tsp treacle

  • 1-2 tbsp spiced rum

  • 6 unpeeled bananas

  • ice cream, to serve