BANNOFFEE SUNDAE WITH CARAMELISED BANANA AND SALT CARAMEL

Serves 4 You will need:

200g (7oz) condensed milk 30g (1oz) butter 1 tablespoon golden syrup 2 bananas 4 tablespoons sugar 1 tablespoon butter 200ml (7fl oz) cream Sea salt flakes 4 generous scoops vanilla ice cream 4 good-quality chocolate-chip cookies

To make the caramel, put the condensed milk, the butter and the golden syrup in a pot over a medium heat and stir continuously until the mixture has thickened and become caramel in colour — this will take about five minutes. The mixture will be quite thick at this point. Remove the pot from the heat and set it aside until you are ready to assemble the sundae — this caramel can be made the night before. Leaving them in their skins, slice the bananas in half lengthways. Spread the sugar on a plate and place each banana, cut-side down, on the plate to coat it with sugar. Melt the butter in a non-stick pan over a high heat and fry the banana halves, cut-side down, until the sugar is golden and caramelised. Gently flip the bananas over to the skin side and allow them to cook for a further two minutes, then transfer them to a plate. Wash out the pan and return it to a medium heat. Pour about a quarter of the cream into the pan and stir in the caramel you set aside, adding a pinch of sea salt flakes to taste, to make a smooth sauce. Whip the remaining cream. Scoop the caramelised bananas out of their skins and arrange them in four bowls with scoops of vanilla ice cream. Generously drizzle with the caramel sauce, crumble a chocolate-chip cookie over each and finish with a dollop of whipped cream.