4 bananas, peeled juice of 2 limes 4oz/100g sugar 1/2pt/300ml water
Instructions
1) Cut bananas into chunks and sprinkle over lime juice to keep them white and prevent discoloration.
2) Pour sugar into water and dissolve over low heat, stirring gently. Bring to the boil and bubble rapidly until the color turns golden, without stirring. Remove from heat.
3) Spike banana chunks on a fork and twirl around in caramel mixture to coat all over. Do this with great care-hot caramel is really very hot. Leave coated chunks on non-stick paper for toffee to become hard. Pile into a serving dish and "spin" threads of remaining caramel over the top with the prongs of a fork.
