Golden Syrup and Banana Dumplings

Gorgeous pillowy banana dumplings are cooked in a rich, caramel sauce infused with cinnamon and lemon for a much-loved family dessert. 1¼ cups plain flour

⅓ cup brown sugar 1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon sea salt 40 grams butter, diced 2 tablespoons milk

½ cup mashed very ripe banana

1 large egg, size 7 2 cups boiling water

½ cup each brown sugar and golden syrup

40 grams butter 1 cinnamon stick 1 tablespoon lemon juice whipped cream or ice cream

Put the flour, sugar, baking powder, cinnamon and salt in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

Whisk the milk, banana and egg together in a jug.

Add to the flour mixture and stir to make a dough that resembles a scone mix. Flour your hands and roll into large walnut-sized balls. Set aside.

Put all the ingredients in a wide saucepan or sauté pan with a lid (I use a 28cm pan) and bring to the boil, stirring to dissolve the sugar.

Reduce to a simmer and gently lower the dumplings into the syrup. Cover and simmer gently for about 10 minutes, then use two spoons to turn them over. Cover the pan and cook for a further 8-10 minutes.

Carefully transfer the dumplings to serving bowls and spoon over the syrup. Top with a dollop of cream or ice cream.

The cheesecake can be made 1 day ahead of serving. Cover and chill to store overnight then remove from the fridge a couple of hours before serving to bring back to room temperature.