How to Create the Dish

Melt the 50g butter with the 50g sugar.

Add the golden syrup and bring up to the boil.

Add the cream, reboil and cook for 2-3 minutes.

Add the chopped peanuts and remove from the heat.

Cream the butter and 110g sugar and add the beaten eggs slowly.

Mash the bananas and mix in.

Sift the flour and baking powder and add to the mix, but do not overmix.

Put the toffee sauce into six greased moulds/ramekins.

Put half of the pudding mixture on top.

Share out the rest of the toffee sauce.

Fill up with the rest of the pudding mix.

Bake at 170°C for 25 minutes.

Take out and leave to rest for 5 minutes.

Turn out carefully, sprinkle with icing sugar and serve.

PS

Serve with glazed banana and clotted cream.