Bangin' Banana Bread Pud

Ingredients:

250g brioche buns
Unsalted butter for spreading
2 large bananas
3 eggs
1 cup milk
1 cup cream
¼ cup caster sugar
2 tsp vanilla extract
½ cup pecans, chopped

Caramel sauce
2 Tbsp golden syrup
50g Westgold Unsalted Butter
½ cup brown sugar
Pinch of salt
Juice of 1 lemon

Method

To make the caramel sauce:

Place the golden syrup, butter, sugar and salt in a saucepan. Heat gently until dissolved. Increase the heat and simmer for 2–3 minutes until thickened. Stir in lemon juice to taste.

To make the pudding:

Preheat the oven to 180°C. Butter a 24cm ovenproof dish. Spread the brioche with butter, tear into chunks and place in the dish. Slice the bananas on the angle into thick slices and tuck them in amongst the brioche.

Pour over a third of the caramel sauce. Whisk together the eggs, milk, cream, sugar and vanilla, then pour evenly over the brioche. Mix the pecans with another third of the caramel sauce and sprinkle over the top. Dot with small knobs of butter.

Bake for around 30 minutes until set. Remove from the oven and pour over the final third of caramel sauce.

Serve warm with vanilla ice cream.