A delicious Banana pastry.
To prepare caramel, place castor sugar and water in saucepan, stir then let sit, bring to boil until quite dark, do not let caramelise. Add rum, pour in cream.
Cut butter puff pastry into 6, 10cm circles.
Pour in caramel to about ¼ or 1/3 of the mould.
Arrange bananas into the bottom of the tins.
Put puff pastry on top, brush with beaten egg. Do not tuck pastry in or make tight, it must breathe.
Place on middle tray in oven at 220 celsius for 8-10 minutes.
To serve, turn mould upside down onto plate and remove tin with tongs.
Add a dollop of icecream on top and dust with icing sugar.