Ingreadient :

• 600ml goats milk
• 200g caster sugar
• 100ml golden syrup
• 2 cinnamon sticks, broken up
• 1 tsp baking powder
• 2 bananas
• 100g plain flour
• 100g cornflour
• 1 tsp baking powder
• Water, to mix together
• Vegetable oil, for frying
• 200g caster sugar, for caramel
• 2 bananas for barbecuing
• 500ml whipped cream
• 8 scoops vanilla ice cream
• Toasted almonds
• Marshmallows, toasted
• Chocolate twirls

Direction :

1. To make the sauce, heat the milk, sugar, syrup and cinnamon together gently in a pan and whisk. After 30 mins, when it is golden in colour, whisk in the baking powder and sieve off the cinnamon pieces.
2. Preheat the fryer to 170°C
3. Whisk together all the ingredients for the batter, dip the bananas in and fry until crisp, then drain.
4. Meanwhile, heat the sugar to a caramel dip and coat the bananas in the caramel, then plunge into iced water and drain.
5. Put the other two bananas, skin on, on the barbeque, until the fruit has softened and the skin is charred.
6. To assemble the knickerbocker glories, spoon the ice cream into the bottom of the glass. Drizzle with toffee sauce, followed by a fried banana, then another scoop of ice cream, then sauce and repeat this sequence. Pipe the cream on top, drizzle over the sauce and finish with nuts, marshmallows and chocolate twirls.
7. For the splits, pop the barbecued bananas into dishes and top with whipped cream, ice cream, toffee sauce, marshmallows, nuts, and chocolate twirls.