Slice the bananas and place on a flat tray. Heat the sugar with the water and stir to dissolve the sugar while the mixture heats. When it begins to boil, allow to simmer undisturbed until the mixture is golden. Remove from the heat and carefully add 60ml. Cold water.

Swirl the pan to dissolve then pour over the bananas. Allow to marinate until ready to serve.

Puree the bananas and then heat in a saucepan with the water until almost boiling. Remove from the heat. In a bow, cream the 50g. Sugar and egg yolks until thick then fold in the cornflour. Add the creamed mixture to the hot banana mixture and mix thoroughly. Return the saucepan to the heat and cook until the mixture thickens. Set aside. (This can be done a day ahead)

Beat the egg whites until they begin to form peaks then add the 100g. Castor sugar and salt while beating vigorously. Continue beating for a further 3 minutes until the mixture is thick and glossy.

Fold one-third of the whites into the banana base and fold gently then add the remaining beaten whites, combining thoroughly but gently.

Prepare 8-10 souffle dishes by brushing with a little melted butter and coating with castor sugar (the easiest way is to fill one dish with sugar then tip out the excess into the next souffle dish while turning the first dish to coat. Repeat with the other souffle dishes).

Fill each souffle dish to 3cm. Above the rim and bake at 200øc. For 12-15 minutes. Serve immediately with the caramelised bananas and some fresh cream, if desired.

Per serving: 823 Calories (kcal); 32g Total Fat; (34% calories from fat); 55g Protein; 81g Carbohydrate; 1276mg Cholesterol; 729mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 5 Fruit; 4

1/2 Fat; 0 Other Carbohydrates