Banana Splits with Candied Hazelnuts and Chocolate Rum Sauce

Line a tray with baking paper. Put the hazelnuts, 50g of the butter and 50g of the caster sugar in a small frying pan over low heat. Cook until the sugar melts, then continue swirling the pan until the caramel is deep golden.

Tip the caramelised hazelnuts onto the lined tray, spread them apart and leave to cool until firm. Break into bite-sized pieces.

Put the dark chocolate, double cream and golden syrup in a saucepan over very low heat. Whisk until smooth, then whisk in the rum and keep the sauce warm.

Melt the remaining butter in a large frying pan. Add the bananas, sprinkle over the remaining sugar and the salt, and cook over medium-high heat, turning carefully, until golden and coated in caramel.

Divide the warm bananas between four bowls. Add vanilla ice cream and whipped cream, spoon over the chocolate rum sauce, and finish with the candied hazelnuts.