Banana pudding

Serves 8

(Lisa Barber)

100ml/31/2fl oz cold water
290ml/10fl oz sweetened condensed milk
480ml/161/2fl oz double cream
1/2 tsp vanilla extract
15 Savoyard (sponge finger) biscuits
6 bananas, peeled and sliced diagonally
1 tbsp good-quality dark chocolate, grated

Place the water and condensed milk into an electric mixer and beat for a minute or until well mixed.

In a separate bowl, beat the cream and vanilla extract until stiff peaks form. Gently fold the "custard" into the stiffened cream and chill for an hour.

Once cold, remove from the fridge and set aside while you build the rest of the dish.

Taking a serving bowl large enough to hold all the ingredients, place half the biscuits on the base, followed by a layer of bananas, followed by a generous layer of the custard.

Now do a second layer of biscuits, followed by the bananas, finish with a layer of custard, smooth the top using a spatula, and cover with clingfilm and place in the fridge to firm for two hours.

Just before serving, sprinkle over the chocolate and serve simply on its own.