Name: Sticky banoffee pudding with chai caramel
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 65g unsalted butter, softened, plus extra for the moulds; 65g soft light brown sugar; 1 egg; 125g self-raising flour; 2 ripe bananas, mashed; ½ tsp bicarbonate of soda; ¼ tsp ground ginger; ¼ ground cinnamon; 1 tbsp whole milk; vanilla ice cream, to serve; 95g unsalted butter; 2 ripe bananas, halved lengthways and cut into pieces at an angle; 100g soft light brown sugar; 100ml double cream; ½ tsp ground cardamom; ½ tsp ground cinnamon; ½ tsp ground ginger; a good grating of nutmeg

A banoffee pudding on a black plate with toffee sauce being poured over the top

65g unsalted butter
softened, plus extra for the moulds
65g soft light brown sugar
1 egg
125g self-raising flour
2 ripe bananas
mashed
½ tsp bicarbonate of soda
¼ tsp ground ginger
¼ ground cinnamon
1 tbsp whole milk
vanilla ice cream
to serve

BANANAS AND CHAI TOFFEE SAUCE

95g unsalted butter
2 ripe bananas
halved lengthways and cut into pieces at an angle
100g soft light brown sugar
100ml double cream
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground ginger
a good grating of nutmeg

Method

step 1
To make the sauce, melt 30g of the butter in a small, non-stick frying pan over a medium-high heat until foaming and fry the banana pieces for 2-3 mins on each side or until browned. Transfer to a plate. Tip the remaining butter and other ingredients into the pan, stirring to combine, and bring to a simmer. Turn down the heat to low and gently simmer for 2-3 mins or until thickened slightly.
step 2
Heat the oven to 180C/160C fan/gas 4 and lightly grease four pudding or dariole moulds. Put 1 tbsp of the sauce in the bottom of each, then place one piece of caramelised banana on top.
step 3
For the sponge, tip the butter into a large bowl and use electric beaters to whip until very soft, then tip in the sugar and whip until light and fluffy. Crack in the egg and whisk well. Tip in the mashed bananas, bicarb, ground spices, milk and ¼ tsp of fine sea salt, and mix well. Divide between the moulds and bake for 20-22 mins or until risen and golden, and a skewer poked into the centres comes out clean. Cool in the tin for 10 mins.
step 4
Carefully turn out the puddings onto small plates, top with a few pieces of caramelised banana and pour over the sauce. Scoop a ball of ice cream onto each plate, to serve.