Raspberry & banana ginger crunch
Serves 4
Easy
Total time:
Ready in 30 mins
This yummy pud is so simple that even young children can make it with the minimum of supervision
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- 5 bananas
- 350g frozen or fresh raspberries
- 250g gingernut biscuits
- 140g demerara sugar
- 140g buttermelted
Nutrition: per serving
- kcal811
- fat38g
- saturates20g
- carbs119g
- sugars39g
- fibre4g
- protein7g
- salt1.08glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Thickly slice the bananas into a wide, shallow dish (a 20cm circular dish works well). Scatter the raspberries over the top.
step 2
Put the biscuits into a sturdy bowl or old saucepan and bash with the end of a rolling pin until reduced to crumbs. Stir in the sugar, then the butter, making sure all the crumbs are well coated. Scatter evenly over the fruit.
step 3
Bake for 20-25 mins, until just beginning to colour. Leave to stand for at least 10 mins for the topping to crisp up: you could even cook it just before eating the main course and let it wait in a warm place until you’ve finished. Serve with cream or custard.
