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These tasty little puds can be made up in advance making them a great little dinner party dessert.  Simply serve with hot caramel sauce and they are irresistable!

Serves 10
160g butter, plus extra for greasing
100g Dark Chocolate, cut into chunks or use chocolate chip
190g  soft light brown sugar
2 large free-range  eggs
200g self-raising flour
2 bananas, mashed
1 tsp vanilla extract

For the Caramel Sauce
100g butter
150g soft dark brown sugar
3 tbsp golden syrup
150ml double cream
1 tsp vanilla extract
Generous pinch of salt

Preheat the oven to 180˚C. Grease 10 small pudding moulds and divide them between two baking sheets.

Cream the butter and sugar in a large bowl with an electric hand mixer until light and pale. Add one egg at a time, mixing after each addition, until they are incorporated. (If you add the eggs all at once, the mixture can split).

Fold the flour, bananas, chocolate and vanilla extract into the pudding mixture until you have a smooth batter. Divide the mixture between the 10 pudding moulds and bake in the oven for 20-25 minutes.

Meanwhile, make the salted caramel sauce. Place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved. Add the cream, vanilla extract and salt and whisk together. Bring to a steady simmer for about 3 minutes until the sauce is sticky and thick.

Insert a metal skewer into the centre of one of the puddings, if it comes out clean, the puddings are ready. Remove from the oven and allow to cool slightly before inverting them onto serving plates. Serve covered in the hot salted caramel sauce.