Caramelised Bananas with Glenmorangie, Cream and Toasted Oats

As we already know, the combination of oats and whisky is a match made in heaven – well, for Highlanders anyway – so the fudge-like consistency of the bananas and sugar can only add to that culinary narrative. For all the right reasons, this was my father’s favourite pudding. I’ve gone for Glenmorangie 10 as the whisky of choice because the fruit, honey and toffee notes complement the banana on the palate but, once again, just use whichever whisky you prefer or have in the cupboard.