|Apricot jam||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Castor sugar||1⁄2 Cup (8 tbs)|
|Milk||1 Teaspoon (Leveled)|
Remove the skin from the bananas and split them down lengthwise - but not quite in half.
Spread a little apricot jam on the insides and flavour liberally with lemon juice.
Place the two pieces together again and roll the fruit in castor sugar.
Take some flaky pastry, roll it out and cut into oblongs slightly longer than the bananas and wide enough to cover the fruit well.
Place a banana on each piece of pastry.
Moisten the edges and press together.
Decorate the edge, brush over with milk, dredge with castor sugar and bake in a quick oven for about 15 minutes.