Hot banana soufflé

First butter well your ramekins, place a dessertspoon of caster sugar into one ramekin and roll around until it is evenly lined with the sugar. Tip the remainder into another and repeat until all four are well lined using more sugar if necessary

Make the base of the soufflé by mixing the water and corn flour together, place into a food processor with the ripe bananas and a squeeze of lemon juice. Blitz until a smooth pulp is achieved scraping down once or twice if required

Ensure a clean mixing bowl is free from grease by scalding with boiling water and drying. Place the egg whites in a bowl and start to whisk

Gradually add the sugar and a squeeze of lemon juice until a smooth soft peek meringue is created

In a large bowl measure out four heaped dessertspoons of the banana pulp mixture, take a third of the meringue and mix thoroughly to achieve a paste.

Gently fold in the remaining meringue and divide between the ramekins. Smooth off the top to create a flat surface and run your thumb around the edge of the soufflé to make sure the edge does not stick to the sides (this will also help the soufflé rise straight). The soufflé can now be held in a fridge until needed for a couple of hours

When ready to bake, space out onto a tray and bake in a medium to hot oven about 180C – 200C degrees for 10-15 minutes depending on the size of the dish

Serve immediately with a small bowl of vanilla ice cream