(Makes 12 slices)
For the base
150g unsalted butter, softened
100g caster or granulated sugar
1 medium free range egg, beaten
175g plain white flour
1tsp baking powder
For the custard
5tbs custard powder
750ml semi skimmed or whole milk
4 free range egg yolks
4tbs caster sugar
4 ripe bananas
2tbs caster or granulated sugar
2tbs unsalted butter
200g raspberry jam
50g desiccated coconut
Heat the oven to 180°C. Grease a 30 x 20 x 5cm baking tin and line with baking paper. Cream the butter and sugar until fluffy. Beat in the egg, then fold in the flour mixed with the baking powder. Flatten the dough into the tin and bake for 10-15 minutes until light golden. Remove and allow to cool.
Spread the cooled base with the raspberry jam. Slice the bananas and heat a frypan over a high heat. Add the sugar to the pan to form a caramel. Add the rum then whisk in the butter. Add the bananas and toss gently until coated and caramelized. Layer on top of the raspberry jam then place in the fridge.
For the custard; bring the milk to the boil, then reduce the heat. Whisk the yolks, sugar and custard powder together until smooth. Pour a little of the hot milk on to the yolk mix, whisk well then add back to the hot milk. Cook the custard over a low heat, stirring constantly until mix is very thick. Pour on top of the bananas, sprinkle with the coconut then refrigerate until set.