• 25g (1 ounce) butter or margarine
• grated rind and juice of one large orange
• 2.5ml (1/2 level teaspoon) ground cinnamon
• 4 large bananas, peeled
• 50g (2 ounces) Demerara sugar
• 60ml (4 tablespoons) dark rum
• orange shreds and slices, to decorate
• cream or vanilla ice cream, to serve

Melt butter in a frying pan and add orange rind and juice. Stir in cinnamon, add bananas, and cook for a few minutes, until softened.

Add sugar and stir until dissolved. Add rum, set alight, and stir gently to mix.

Decorate with orange shreds and slices and serve immediately with cream or ice cream.

Put each peeled banana onto a sheet of foil and prick them with a skewer. Mix together the rum, sugar, orange juice and cinnamon and pour over the bananas. Dot with the butter. Fold over the foil tightly and cook on the barbecue for 15 minutes.

Contributor's note: From the "Good Housekeeping Cookery Book", Ebury Press, London.