Banana 'icecream' with pecan butterscotch sauce

Making the caramel

If you, like me, can't be phaffed with the rigamarole of freeze-then-stir-then-freeze-again method of icecream making and don't have the cupboard, counter or wallet space for an icecream maker, this dessert might be the answer. It's also really quite healthy (until you load up on the butterscotch!). Banana's gooey nature means that it's naturally creamy when frozen so it works really well n lieu of ice cream.

The finished pudding

Banana 'icecream' with pecan butterscotch sauce

You will need: (serves two greedy people)

3 bananas

50g demarera sugar (or mix half demarera and half granulated)

10g butter, at room temperaure

100ml single cream, at room temperature

a handful of pecans, chopped

- Liquidise or thoroughly mash the bananas with a fork and scrape into a freezable container (I used an old takeaway container) then pop into the freezer overnight.

- Remove the banana from the freezer about half an hour before you want to eat it and get started on the sauce

- Melt the sugar slowly over a very low heat in a heavy bottomed pan. Don't be impatient and turn the heat up or it will burn which tastes horrid. As soon as the sugar starts to melt, take the pan off the heat and let it continue to melt from the heat in the pan. If it needs some encouragement, put it back on the hob but watch it like a hawk.

- Once the sugar is completely melted, add the butter and whisk.

- Add the cream and whisk again until it is completely combined.

- Stir in the pecans.

- Serve scoops of 'icecream' with lashings of sauce

Tips & Variations:

- Beware, the melted sugar is very very hot. Don't be tempted to taste it; it burns!

- Add chunks of pecan, macademia or chocolate to the bananas before you freeze the mixture.

Yummy chopped pecans