Make the fruits in syrup the day before, if you can, so that they plump up and take on the rum and cinnamon flavours. Deliciously autumnal.

Ingredients - serves 4 4 large bananas 25g butter 1 tbsp demerara sugar 2tbsp double cream 1 tbsp dark rum 75g dried fruits 2-3tbsp dark rum 1/2 cinnamon stick 50g sugar 3 tbsp water

Method

Heat the sugar and water together to dissolve, add the cinnamon stick and simmer for a couple of minutes then add the rum and simmer a couple of minutes more. Remove from the heat and pour over the dried fruits, cover, cool and store in the fridge.

Peel and slice the bananas diagonally into three pieces. Heat the butter in a large sauté pan until foaming then slide in all the banana slices. Try not to fiddle about with them but let them cook until turning golden then carefully turn over. Sprinkle over the sugar and cook until the other side is golden also. Pour the rum over the bananas, followed by the cream, swirl around and then divide bananas and sauce between 4 bowls. Spoon some dried fruits and rum syrup beside them and serve.