Serves 6

For the brûlée:

6 egg yolks
1 pint cream
200g muscovado sugar, plus extra for caramelising
Freshly grated nutmeg to taste
1 banana, sliced

For the praline:

100g caster sugar
large handful pistachios


For the purée:

100g butter
100g muscovado
200g banana, chopped



1 For the praline, line a baking sheet with baking paper.

2 Pour the sugar into a pan, and leave over the heat – no stirring! – to cook to a dark caramel. Then, take off the heat and stir in the pistachios.

3 Pour onto the lined baking sheet and leave to cool. Then, smash it into crumbs.

4 For the purée, place all the ingredients in a pan and heat until soft, then blend until smooth.

5 Preheat the oven to 120C/250F/gas mark 1/2.

6 Combine the sugar and egg yolks, and, separately gently heat cream and nutmeg until it reaches a the boil

7 Pour the cream mixture onto the sugar and egg yolk mix, whilst whisking continuously. Then transfer into six rings on a lined baking sheet (or alternatively use ramekins).

8 Bake for 25-35 minutes, or until the brûlées have a nice wobble. When cool, remove the rings if using them.

9 Coat each slice of banana with muscovado sugar, and sprinkle more sugar on top of each brûlée. Place under a hot grill (or use a blowtorch if you have one) until the sugar has caramelised and formed a crust.

10 Serve each brûlée with a couple of slices of caramalised banana, some pistachio praline crumb scattered over, and a scoop of ice cream.

Tweet us a picture if you make this at home @berwicklodge or even better, share the recipe with a friend who can make it for you!