Ingredients

• 175g/6oz plain flour
• 125g/4½oz cornflour
• 1 tsp baking powder
• 250ml/9fl oz sparkling water
• 1 tsp sesame oil
• 4 bananas
• cut into chunks
• 25g/1oz butter
• softened
• for greasing
• 4 tbsp caster sugar
• 4 free-range egg whites
• 175ml/6fl oz fresh ready-made vanilla custard
• icing sugar
• for dusting
• 250g/9oz caster sugar
• 3 tbsp sesame seeds
• iced water
• vanilla ice cream
• 110ml/4floz fresh ready-made vanilla custard

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the banana fritters
• sift the flour
• cornflour and baking powder together into a bowl then stir in the water and sesame oil. Add the bananas and gently mix until coated.
• Fill a wide pan half full with vegetable oil and heat until hot
• or alternatively heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
• Place the bananas into the pan and fry until golden-brown
• then drain on paper towels.
• For the soufflé
• lightly grease four large ramekins with butter
• then dust with half the sugar.
• Place the egg whites in a clean bowl and whisk to soft peaks. Add the remaining caster sugar and whisk to stiff peaks. Fold in the custard and carefully spoon into the ramekins.
• Place the ramekins on a baking tray and immediately transfer to the oven. Bake for 10 minutes
• or until golden-brown and risen.
• Meanwhile
• to make the caramel
• place the sugar in a frying pan and heat until all the sugar has melted. Increase the heat and continue cooking without stirring
• until the syrup becomes a light caramel colour. Add the sesame seeds and stir well.
• Remove from the heat and carefully add one banana fritter at a time to the hot caramel (CAUTION: The caramel will be very hot
• take care not to burn yourself). Turn it over with a fork to completely coat the fritter in caramel
• then remove immediately and plunge into a bowl of iced water. Remove and drain on a wire rack while cooking the remaining fritters.
• Serve the fritters immediately with a scoop of vanilla ice cream
• the soufflé and a spoonful of custard.