• 175 g/6 oz castor sugar
• 1.5 dl/¼ pint water
• 225 g/8 oz fresh cranberries
• 6 firm ripe bananas
• 25 g/1 oz melted butter
• pinch salt

Measure the sugar and water into a medium-sized saucepan. Stir over low heat to dissolve the sugar. Wash the cranberries, remove any soft berries and stalks. Add the berries to the pan and bring up to the boil. Reduce the heat and simmer for about 10 minutes until the berries are quite soft. Draw off the heat.

Peel the bananas and slice lengthways. Place in a shallow baking dish, brush with the melted butter and sprinkle with salt. Pour over the cranberries. Place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and cook for 15 minutes or until the bananas are soft. Serve warm with single cream.