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Serves 8

This recipe is inspired by Pisang Molen Kismis (banana and raisin roll) Rum was the only alcoholic liquid that I knew when I was a kid, to be honest my mother spoke to me whilst I was writing this recipe about Rum and Raisins. This Dutch influenced recipe uses raisins, rum and mixed spices, my mothers uncle married a Dutch lady. She also mentioned how difficult it is now to find rum in a cook shop in my home town due to the new alcohol regulations. She never drink it, rum only use for cooking, it reduces the eggy taste when she made “fla” (custard cream) and for soaking raisin when bake Roti Kismis (similar with raisin brioche). Anyway before too much gossiping with my mother here’s the spice rum and raisin banana roll for you.


230g raisins
5 bananas (try to get skinny ones)
79ml golden syrup, plus 4tbs for drizzle
1tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground clove
¼ tsp ground mace
118ml rum
15g semolina
30g ground almond
1 ready roll puff pastry
1 egg yolk
Extra plain flour for rolling.

In a medium bowl mix together the raisins and all the spices and stir well, add the rum and golden syrup, just make sure all raisin are covered with the liquid. Wrap with cling film and leave it at least 4 hours (I leave it to soak overnight). Take the raisins before use for filling and keep 2tbs of the rum liquid to drizzle over the banana.
Roll the puff pastry into two 18x32cm square, cover with ground almond and semolina before placing two and half bananas a long in each puff pastry, cover it with raisins, be generous with raisins just make sure you use all the raisins, drizzle with golden syrup and extra spice rum liquid. Roll the puff pastry around similar like you make a sausage roll.
Cut each long roll into 4, so you will have 8 all together, brush with egg yolk. Bake in the oven 195°C for 20-24 minutes.
This sticky, lovely spiced rum and raisin banana roll is perfect for a rainy autumn day.

Ps : if your bananas are fat, cut the bananas in half lengthways, so you can use all the spice raisin for the filling. Don’t discard the spice rum liquid after you took the raisins out, you still can add raisin into it for another recipes (I did spice carrot and raisin cake).


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