Instructions: Remove pith and skin from satsumas and place individual segments into 4 ramekin dishes. Grate some orange and lemon zest and add a little brandy, set aside until ready for souffle mixture.

Banana custard:
Bring the milk to the boil, add the vanilla pod or essence and leave to infuse for one minute, if using a pod, remove and discard. Take the pan off the heat and add the egg yolks, stirring continuously so eggs do not curdle. Place back on a low heat, add sugar to taste, stirring all the time until mixture thickens. Set aside until required. Chop bananas and add to custard.

Souffle:
Sift the flour then dilute with cold milk, add the vanilla pod or essence and leave to infuse for one minute, if using pod, remove and discard. Take the pan off heat, add the egg yolks, whisking all the time to make sure the eggs do not curdle. Add the butter and stir in over gentle heat until blended. Allow mixture to cool.

Take egg whites and beat, preferably with an electric whisk, until they have formed stiff peaks. Cut in egg whites into souffle mixture. Use a metal spoon to slice egg whites in until fully incorporated. Be careful not to beat in the egg whites as this will reduce aeration within the mixture and the souffle will not rise successfully.

When the mixture has been blended, divide into the 4 ramekins already prepared with the satsuma segments. Place in an oven for 18 minutes at gas 7.

While the souffles are cooking, warm up the casserole of banana so that as soon as the souffles are cooked, the pudding can be served immediately.

Place a souffle dish with a ramekin of banana custard alongside it. Pierce souffle with a spoon and pour in some banana custard, eat while warm.

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