Student cookbook: Flaming rum bananas

This sounds like a show-off dish because of the rum and the flambée – but it's actually really easy. Serves: 4 Cooking time: 10 mins 4 large, ripe – but not overripe – bananas 40g butter, cubed 2 tbsp brown sugar A pinch of cinnamon 25-50ml rum (a couple of shots) 1 tub cream or vanilla ice-cream Cut the bananas in half, then in half again lengthwise. Heat a large frying pan or wok and melt the cubed butter. Once the butter is foaming, add the bananas and sprinkle the sugar and a good pinch of cinnamon into the pan. Fry the banana pieces for a couple of minutes on each side until they begin to caramelise then take the pan off the heat. Stand back and carefully add a couple of shots of rum which will most likely flare up (use a ladle if you have one, otherwise pour it from a saucepan). Leave the pan until the flames die down. Serve with cream or vanilla ice-cream.