The trick here is to use the cheapest jaffa cakes you can get - generic, basic supermarket ones - and the best vanilla ice cream you can find. We made this with Kelly’s Cornish clotted cream ice cream.

Ingredients:

• Jaffa Cakes
• Vanilla ice cream

Method:

Put the jaffa cakes in the freezer for an hour or so. Take the ice cream out of the freezer to soften, and stir to make what my children call ‘ice cream cream’. Remove jaffa cakes when frozen and smash with a rolling pin. Fold the jaffa cake bits into the ice cream.

I would have included a photo but it didn’t last long enough to take one.

Thanks to Dave, Daisy and George in Carlisle for this.

Boil 2 small cans of condensed milk for 90 minutes. Have faith they will not explode, and use an old saucepan - when we did this a bit of the paint came off the tins. Better still try and find tins with paper labels.

Crush about 250-300g biscuits to a medium fine crumb - either digestives or ginger or some of each. Add 125-150g melted butter, push firmly into the base of a dish, making a layer about 1cm thick. Leave to set.

Chop enough bananas to make another layer 1cm on top of the biscuit base. Open the tins of condensed milk - the contents will have magically turned to toffee. Spread over the bananas, top with cream and grate chocolate on top.