Bangin' Banana Bread Pud

Ingredients:

9 oz brioche buns

Unsalted butter, for spreading and dotting

2 large bananas

3 eggs

1 cup whole milk

1 cup heavy cream

¼ cup superfine sugar (caster sugar)

2 tsp vanilla extract

½ cup chopped pecans

Caramel sauce

2 Tbsp golden syrup (or light corn syrup as a substitute)

3½ Tbsp Westgold Unsalted Butter

½ cup brown sugar, packed

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 350°F. 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.