Instructions: 1 For the Baked Bananas: Preheat oven to 220c/425f/Gas 7. Heat a roasting pan on the hob. Peel a banana and add to the pan, drizzle over 1 tbsp honey and sprinkle on the zest of 1 orange.

2 Make a cut along the length of another banana through the skin and fill with 2 tbsp chocolate spread.

3 Grease a rectangle of foil with butter and wrap loosely around the banana, leaving a little room for expansion.

4 Add to the roasting pan, transfer the pan to the oven and cook for about 10-15 minutes, or until the bananas are soft.

5 Place the remaining chocolate spread in a pan with 2 tbsp cream, 25g/1oz butter and 1 tbsp white wine and heat gently until melted. Serve the baked bananas with the chocolate sauce and decorate with mint sprigs.

6 For the Syllabub Trifle: Cut the cake into small cubes and place in the bottom of a trifle dish. Drizzle over 3 tbsp white wine and leave to soak.

7 Mix together the Greek yoghurt, cream cheese, finely grated zest of 1/2 orange, 2 tbsp orange juice and 1 tbsp honey. Peel and slice the remaining banana, add to the mixture and stir in the spoon on top of the cake cubes.

8 Whisk the egg whites until they make stiff peaks, add the icing sugar and whisk again. Add the whipped cream, 2 tbsp orange juice and 2 tbsp white wine and fold together. Pile on top of the custard and decorate with the rosemary sprigs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.