Ingredients

Method

Preheat the oven to 180ºC /350ºF.

Grease 4 200ml pudding basins or ramekins with butter.

Cover the fruit with boiling water for 15 minutes to allow them to soften.

In a mixing bowl beat the butter, sugar and vanilla essence until light , fluffy and creamy.

Beat the eggs then add them to the mixture and mix thoroughly.

Add the baking powder to the flour and sieve. Fold in the flour mixture into the pudding batter.

Strain the fruit and blend to a puree in a food processor or simply mash with a fork. Stir into the mixture with the mashed banana.

Spoon the mixture into the 4 basins (do not overfill) and place on a baking sheet.

Bake for 20 minutes until well risen or firm to the touch.

Allow the puddings to cool for 10 minutes and then gently run a knife around the edges of the pudding to release them from the ramekins and invert them onto a plate.

To make the sauce:

In a small pan place the butter, sugar and cream and heat gently for 5-6 minutes until you have a beautiful toffee sauce and pour over the puddings.

Serve with cream or ice cream.