This simple version of the traditional dessert uses just five ingredients, with porridge oats for extra crunch
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Cut 4 bananas into chunks, then warm 6 tbsp caramel cream until runny. Layer the banana with 400ml natural yogurt, 200g granola and the caramel in 4 glasses, then chill before eating.
Use up your caramel cream
Sticky baked apples: Heat oven to 200C/ fan 180C/gas 6. Mix 4 tbsp caramel cream with 4 chopped dates, then push into 4 cored apples. Sit in an ovenproof dish, then drizzle with a little apple juice. Bake for 30 mins, then serve with fromage frais.
Choc ‘n’ toffee ice-cream sauce
Melt 4 tbsp caramel cream, remove from heat, then add 25g chopped milk chocolate, 2 tbsp milk and a dash vanilla extract. Leave for 1 min to melt, then stir together.