Toffee bananas

Place the sugar in a pan with 100ml (3½ fl oz) water. Heat slowly and without stirring until the sugar dissolves. Bring to the boil and bubble rapidly, until the liquid begins to colour. Meanwhile, cut each banana into four, then skewer the pieces on to bamboo sticks. Once the caramel is a light golden colour, remove from the heat and stir in the sesame seeds – it will foam. When the foam subsides, dip the banana pieces into the caramel to coat them, then place on silicon paper to set. Serve the toffee bananas when set but still warm, with raspberry sauce or smoothie, if preferred.