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Phil Vickery's apple bananas with toffee vanilla sauce recipe

This dessert, I have to confess, is based on an idea suggested by my good friend Ken Hom. Eat hot or warm with yogurt, crème fraîche, mascarpone or vanilla ice cream

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  • Serves 4

Ingredients

  • 350ml (12fl oz) Shaohsing-style Chinese Cooking Wine (available from Waitrose)
  • 4tbsp caster sugar
  • 1 vanilla pod, split
  • 6 apple bananas, peeled and halved lengthways
  • 25g (1oz) chilled unsalted butter, cubed
  • natural set yogurt, to serve

Tip

Chef’s secrets 1) Wing Yip Shaohsing-style Chinese Cooking Wine is a dark brown plum wine. There isn’t really any substitute – you’ll find it at Waitrose. 2) Apple bananas are about half the size of normal bananas and taste faintly of their namesake. They are slightly firmer than the usual variety, and don’t fall apart quite so easily when cooked. 3) Store your bananas in a paper bag at room temperature – they turn black in the fridge. 4) Do use a wok, if you have one, for this pudding: because it is deep, the bananas sit in the sauce and absorb it.

Preparation

  1. Put the wine, sugar and vanilla pod into a wok or large saucepan, heat until simmering and stir for around two minutes until the sugar has dissolved.

  2. Add the bananas, simmer for 1 minute, then stir in the butter. And that’s it! Enjoy, served with the accompaniment of your choice.