Banana splits

Step 1

For the candied hazelnuts, line a baking tray with baking paper. Put the hazelnuts, sugar and butter into a small frying pan. Cook over a low heat until the sugar has melted, swirling occasionally but not stirring.

Step 2

Turn up the heat slightly and continue to cook and swirl until the caramel has turned a deep golden-brown. Immediately tip the hazelnuts on to the baking tray and separate them out. Leave to harden and break up a little if you want them in smaller pieces.

Step 3

For the chocolate sauce. Put the chocolate, cream and golden syrup into a saucepan and melt on a very low heat, whisking to combine. Whisk in the butter and rum, and keep warm while you prepare the bananas.

Step 4

For the banana splits, gently melt the butter in a large frying pan. When it starts foaming, add the bananas, then sprinkle over the sugar and a pinch of salt. Turn up the heat to medium-high and cook the bananas, turning every so often, until they are well coated in caramelised, buttery sugar.

Step 5

Divide the bananas between four bowls and top with ice cream, whipped cream, the candied hazelnuts and the chocolate rum sauce.