The winner of the LECTV Banana Recipe Competition is Louis Webb.
His entry of Banana Tarte Tatin with sticky toffee sauce, was judged,
by the world famous chef Raymond Blanc, to be the best recipe (see below)
from all the entries from Great Milton School.
Louis’s prize was a mountain bike, donated by Fyffes, who sponsored
the whole competition. Pictured with Louis are Paul Barrett (left)
from Fyffes UK, and Tom Lewis, General Manager from Le Manoir aux Quat’ Saisons,
who attended the presentation on behalf of Raymond Blanc, who unfortunately was unwell.
There were also prizes from Fyffes for the ten Highly Commended
recipes, and everyone who entered was given a certificate and badge
for taking part.
Many thanks to Fyffes, Raymond Blanc and the staff at Great
Milton School, without whose support, the competition wouldn’t
have happened.
Many congratulations Louis.
Louis’s recipe for Banana Tarte Tatin with sticky toffee sauce
Serves 6
375g pack fresh ready-to-roll puff pastry
4 ripe bananas
150g toffee sauce
Single cream or ice cream
Preheat oven to 200oC or gas mark 6.
Lightly grease a 24cm round cake or tarte tatin tin.
Unroll pastry and cut out a 24cm diameter circle to fit the tin.
Peel and cut the bananas into slices then lay them inside the
base of the tin, pour over toffee sauce, covering the bananas evenly.
Place the circle of pastry over the bananas, tucking the edges loosely
round the edges of the tin so that steam can escape. Bake in the oven
for 20-25 minutes or until the pastry is puffed and golden.
Remove from the oven and allow to stand for a few minutes to cool slightly.
Using an oven glove, place a serving dish on top of the tin, and, holding
them firmly together, turn the tarte upside down, then carefully remove
the tin.
Cover it with cream or ice cream and EAT IT!
Copyright remains with Life Education-Thames Valley, Registered Charity No.1070183
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