Baked Banana Dumplings with Gin & Lemon Sauce

INGREDIENTS

For the banana dumplings

• 6 small bananas
  
• 1/4 cup caster sugar
  
• 2 heaped tsp ground cinnamon
  
• 6 sheets pre-rolled puff or flaky pastry, cut into 20 cm x 20 cm squares
  
• 1 egg for glazing

For the lemon sauce

• Rind and juice of 1 large lemon
  
• 3 heaped tbsp sugar
  
• 250 ml water
  
• 3 Tbsp Prenzel Blenheim Bay Gin
  

METHOD

Preheat oven to 210°C.

To make the dumplings, peel the bananas, mix the sugar and cinnamon together and roll the bananas in this to coat thickly.

Place a banana in the middle of each pastry square and roll up like a croissant. Seal edges with water and cut a couple of small slashes in the top of each roll.

To glaze, beat the egg and brush over the parcels completely. Place on a baking tray and cook in oven until pastry is golden.

Serve warm with the Gin and lemon sauce.

To make the sauce, remove the rind from the lemon in thin strips and cut into fine julienne (matchsticks).

Put julienne into a saucepan with the sugar and water, stirring over a low heat until the sugar has dissolved, then cover the pan and allow to simmer for about 20 minutes.

Remove from the heat, place in a small jug and strain the juice of the lemon into the sauce. Add the Gin just before serving.