June Brown's recipe for banana and coconut Pie

Ingredients

• 8oz of short pastry
• 25g caster sugar
• 10ml milk
• 80g desiccated coconut
• 3 tablespoons of jam
• 2-3 bananas

Method

• Roll two-thirds of the pastry into a circle

• Line a pie dish with the pastry

• Spread the jam in the centre leaving two inches of bare pastry edges

• Chop up the bananas and place in the jam

• Sprinkle with desiccated coconut

• Fold the bare edges of the pastry up around the banana

• Roll out the remaining pastry and brush the edges with milk

• Fit this pastry as a lid onto the pie

• Brush the top with milk and sprinkle on caster sugar

• Bake in a preheated oven at 200C/400F/gas mark 6 for 25 minutes.

• Organise your own Tea Break