(serves 10)

My friend Karen Holder enjoyed this wintry pudding so much at "Sweet Basil” in Hong Kong she begged the chef for the recipe knowing I would love it. These puddings can be baked a day or two ahead and reheated in the oven at 150ºC for around 15 minutes with the puddings covered in a water bath. They can also be frozen unbaked, and baked from frozen, allowing 2 to 3 minutes additional cooking time. 

INGREDIENTS

METHOD

· Grease with baking spray or melted butter 10 soufflé dishes, dariole moulds or ovenproof espresso cups each with a capacity of 125ml. Pour enough Caramel Sauce into each mould to make a caramel base 1.5cm deep. Reserve remaining Caramel Sauce for serving with puddings.

· Preheat oven to 200ºC.

· Place bananas in their skins onto a low-sided baking tray and roast for 10 minutes, or until mushy. Cool. Remove flesh from skins and discard skins.

· Place butter and sugar in a bowl and beat until butter and sugar are smooth and creamy.

· Add eggs one at a time beating well after each addition.

· Add banana flesh and vanilla and mix until combined.

· Sift flour, baking powder and salt into mixture and fold in.

· Spoon batter into moulds on top of Caramel Sauce base.

· Cover each mould with aluminium foil and place into a roasting dish. To allow puddings to steam in the oven pour 2-3cm depth of hot water into roasting dish, and cover entire dish with aluminium foil.

· Place in oven and cook for 30 minutes or until a pudding feels spongy on top.

· Remove from oven and remove aluminium foil from roasting dish and puddings.

· To serve: tip each pudding into the centre of serving plate, pouring the Caramel Sauce in the base of mould over the top of the pudding.

· Heat remaining Caramel Sauce and pour over puddings as you serve.

· If you wish sprinkle each pudding with a tablespoon of Crunchie chunks and accompany with whipped cream.

Caramel Sauce

(makes 385 ml)

· In a small sauce pan place sugar, butter, cream and vanilla and mix together.

· Place sauce pan over a medium heat and stir until butter is melted and sugar is dissolved.

· Bring to a simmer only and then simmer for 4-6 minutes or until sauce is thick.

· Use immediately or when cold store covered in the refrigerator until ready to use. Gently reheat to serve hot, do not allow to come to the boil.