For the cake:
2 ripe plantains - the skins must be black
2 tbsp lactose free butter
2 tbsp maple syrup
8 tbsp freshly squeezed orange juice
For the garnish:
100g strawberries sliced
100g kiwi, peeled and sliced
Peel the plantains and cut them crossways into slices 2.5cm thick. Lay each plantain on a large sheet of foil, keeping the slices together so they stay in their original shape.
Smear each plaintain with the butter/ dairy free replacement(or dot it over if it’s hard) and sprinkle with the male syrup.
Make a gondola shape round each plantain with the foil, then pour over the orange juice and grind salt and pepper on top.
Wrap the foil completely round the plantains so they’re securely sealed inside. (You can prepare to this stage up to 24 hours ahead.)
Put the foil parcels on the barbecue rack and cook for 30 minutes until the plantains are softened (to check if they’re ready, open a parcel and test with the point of a knife).
Serve garnished with the strawberry and kiwi.
497 kcalories, protein 5g, carbohydrate 71g, fat 24 g, saturated fat 14g, fibre 1g, sugar 45g, salt 0.68 g
Recipe adapted from: Good Food