Banoffee Swirls

Put the cornflour and caster sugar in a saucepan and add a little milk, stirring to make a smooth paste. Gradually stir in the remaining milk.

Heat the milk mixture, stirring until boiling, and cook for 1 minute until thickened and sauce-like. Remove from the heat and stir in the Natural Vanilla Extract and Sunshine Yellow Gel Food Colour if using.

Peel and mash the banana well. Push through a nylon sieve for a very smooth finish then mix into the custard-like mixture.

Pour 200ml (7 fl.oz) cold water into a bowl and stir in the Vege-Gel. Transfer to a small saucepan and heat through, stirring, until just about boiling, then mix into the banana custard-like mixture.

Spoon some of the custard mixture into 4 x 350ml (12 fl.oz) heatproof glass serving dishes, add some caramel, and swirl lightly. Continue the layering to use up all the custard mixture and caramel.

Allow to cool completely then chill for at least 2 hours before serving.

To serve, top with a few soft dried banana slices and a heaped spoonful of crème fraîche.