Try your hand at this delcious dessert! Perfect for any night of the week.
Preheat oven to 180°C (160 °C) and grease six 1 cup capacity ovenproof ramekins.
Melt butter, brown sugar and golden syrup in a medium saucepan over low heat. Cool.
Add eggs, mix well and fold through self-raising flour and banana. Divide batter evenly between the ramekins.
Pour boiling water in a jug, add extra brown sugar, golden syrup and butter and stir until dissolved. Carefully pour this mixture, over the back of a spoon, over the top of the batter in each ramekin.
Place ramekins close together on a baking tray, cover with a foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes or until the top of each pudding is golden.
Serve immediately, dust with icing sugar and serve with ice-cream.
Lyndey’s tip: To make these delicious puddings even more luscious serve with a drizzle of warm caramel sauce . Combine 60g chopped butter, 300ml cream and 1 cup (220g) brown sugar in a small saucepan, cook, stirring over a low heat until butter has melted and sugar has dissolved. Raise the heat a little and simmer for 3 minutes or until mixture is slightly thickened. Serve warm.