Orange Custard Souffle With Banana and Toffee Sauce

• 2 ounces butter
• 2 tablespoons superfine sugar
• 1 tablespoon superfine sugar, for sprinkling
• 4 egg whites
• 6 tablespoons ready-to-serve custard
• 2 oranges, grated zest
• 4 small bananas
• brown sugar, for sprinkling bananas
• vanilla ice cream, to serve (optional)
• 10 ounces double cream (or heavy cream)
• 4 ounces butter
• 4 ounces dark brown sugar
• 6 tablespoons black treacle
• 3 tablespoons golden syrup

1. Preheat the oven to 350F (180C/gas 4).
2. Butter four ramekin dishes, and sprinkle some sugar inside each, using the tablespoon of superfine sugar.
3. Mix the remaining 2 tablespoons of sugar and the orange zest with the custard.
4. Whisk the egg whites in a large, perfectly dry bowl until stiff.
5. Using a large metal spoon, gently fold the egg whites into the custard.
6. Spoon the mixture into the prepared ramekins and place on a baking sheet.
7. Bake for 15-20 minutes until golden and risen.
8. Meanwhile, to make the sauce, place all the ingredients into a pan and bring to the boil, stirring until smooth.
9. Set aside and keep warm.
10. Peel the bananas and slice in half lengthways.
11. Heat a non-stick frying pan over medium-high heat and add the remaining ounce of butter.
12. When it becomes golden brown, add a sprinkling of brown sugar and the halved bananas.
13. Saute the bananas on both sides until nice and golden, taking care not to break them.
14. To serve, arrange the warm bananas on individual plates with the souffle on the side.
15. Pour the warm toffee sauce over the bananas and serve with a dollop of vanilla ice cream.
16. If desired, decorate with a mint sprig.

butter, sugar, sugar, egg whites, readytoserve custard, oranges, bananas, brown sugar, vanilla ice cream, cream, butter, brown sugar, black treacle, golden syrup

Taken from www.food.com/recipe/orange-custard-souffl-with-banana-and-toffee-sauce-124939 (may not work)