• 2 ripe bananas
  • juice of ½ lemon
  • 15 g (½ oz) crystallized or glacé ginger, finely chopped, plus extra to decorate
  • 150 g (5 oz) low-fat natural yogurt
  • 8 teaspoons dark muscovado sugar

Toss the bananas in a little lemon juice and mash on a plate with a fork. Add the ginger and yogurt and mix together. Spoon one-third of the mixture into the bases of 4 small dessert glasses.

Sprinkle 1 teaspoon of the sugar over each dessert. Spoon half of the remaining banana mixture on top, then repeat with a second layer of sugar. Complete the layers with the remaining banana mixture and decorate with a little extra ginger, cut into slightly larger pieces.

Leave the puddings to stand for 10–15 minutes for the sugar to dissolve and form a syrupy layer between the layers of banana yogurt. Serve with dainty biscuits, if liked.

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