Ingredients

• 100g/3½oz caster sugar
• 1½ tbsp rum
• 25g/½oz butter
• 8 bananas
• peeled and cut into 2½cm/1in chunks
• 500g/1lb 2oz puff pastry
• 1 egg
• beaten
• for glaze

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the caster sugar in a 20cm/8in non-stick ovenproof frying pan. Heat gently until the sugar turns to caramel. Once the sugar has dissolved
• add one and a half tablespoons of water and the rum and let it bubble.
• When the caramel is golden-brown remove it from the heat and stir in the butter.
• Sit the banana chunks in the caramel
• packing them close together and leaving no gaps.
• Roll out the puff pastry on a lightly floured work surface and sit it on top of the bananas
• tucking any excess down the side of the pan. Glaze the pastry with egg wash. Transfer the pan to the oven for 20 minutes
• or until the pastry is crisp and golden-brown.
• Before serving
• carefully pour off any excess liquid. Invert a plate over the pan and turn out the tatin.