Ginger and Banana Crepes

A distinctive combination of flavours, Ginger and Banana Crepes make a sumptuous dessert for a dinner party.5 oz. Sweet

Crepe Batter

4 bananas

2 fl. oz. sour cream

1 tablespoon sugar

1 teaspoon ground ginger

1 tablespoons flaked almonds

2 tablespoons rum

Fry the crepes according to the instruc-tions in the basic crepe recipe and keep them warm.

In a large mixing bowl, mash the bananas with the sour cream, sugar and ginger, beating with a fork until the mixture is smooth.

Lay the crepes out flat and spread about

2 tablespoons of the banana mixture on each one. Fold the crepes in half, then fold them again into quarters.

Arrange the crepes, side by side, in a large, shallow serving dish. Sprinkle over the almonds. Keep warm.

In a small saucepan, warm the rum over very low heat. Pour the rum over the crepes and ignite it. Serve as soon as the flames have died away.

Ginger Beer

A light fizzy drink, Ginger Beer is the perfect drink for a children’s party – and tastes so much better when it’s home- made.

1 lemon

8 oz. plus |- teaspoon sugar

2 oz. fresh root ginger, bruised

1 tablespoon cream of tartar

5 pints boiling water oz. fresh yeast

Peel the lemon and set the rind aside. Squeeze the juice into a small jug or bowl and reserve.

In a large jug or bowl, combine the lemon rind, 8 ounces of sugar, root ginger, cream of tartar and boiling water, mixing with a long-handled spoon to blend the ingredients. Set aside in a cool place until the mixture is tepid.

Meanwhile, crumble the yeast into a small bowl and mash in the remaining ½ teaspoon of sugar. Add the yeast mixture to the tepid water mixture and set aside in a warm, draught-free place for 1 to 2 days or until the yeast has stopped frothing.

Strain the mixture into a large jug or crock, discarding the lemon rind and ginger root. Stir in the lemon juice. Pour the ginger beer into bottles and cover.

Serve cold.


Gingerbread has long been a traditional English tea-bread. Until the nineteenth century, Gingerbread, made in the shape of men and animals, were sold at country fairs. They were covered in gilt paper, and this gave rise to the expression: ‘to take the gilt off e gingerbread”.


3 oz. plus

1 teaspoon butter

8 oz. flour

2 teaspoon bicarbonate of soda

11 teaspoons ground ginger { teaspoon ground cloves

½ teaspoon ground cinnamon

½ teaspoon salt

4 oz. sugar

1 egg

6 fl. oz. treacle

8 fl. oz. sour cream

2 oz. raisins

Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). Lightly grease a 94- x 51/2- x 2-inch loaf tin with the teaspoon of butter. Set aside.

Sift the flour, soda, ginger, cloves, cinnamon and salt into a medium-sized mixing bowl. Set aside.

In a large mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy. Add the egg and treacle and beat until the mixture is smooth. Stir in the sour cream.

Gradually incorporate the flour mixture into the butter-and-sugar mixture, beating constantly until the mixture is smooth.

Stir in the raisins.

Pour the mixture into the greased loaf tin and place the tin in the oven. Bake the gingerbread for ½ hours, or until a skewer inserted into the centre of the bread comes out clean.

Remove the gingerbread from the oven and allow it to cool a little in the tin. Run the tip of a sharp knife lightly around the edge of the gingerbread and gently ease it out of the tin on to a wire cake rack.

Serve the gingerbread warm or cold.