RASPBERRY & BANANA GINGER CRUNCH
This yummy pud is so simple that even young children can make it with the minimum of supervision
Provided by Good Food team
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 811 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 119 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 1.08 milligram of sodium
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