Prep: 20mins
Cook: 30mins
Serves: 4
This could be your last steamed pud until next winter, so make it a good one. You can also bake these in a water bath in the oven (180C/Gas 4) for 30 minutes.
100g butter
100g caster sugar
200g bananas, roughly mashed
Half-tsp vanilla extract
Ground nutmeg
2 organic eggs, beaten
160g self-raising flour
4tbsp honey
2tbsp crushed walnuts
METHOD
Beat the butter and sugar with an electric mixer until pale and smooth, about 5 minutes. Beat in the bananas, vanilla extract and nutmeg, then slowly add the eggs, beating well. (It may curdle, but it doesn’t matter). Fold in the sifted flour until you have a thick batter.
Lightly butter four small ovenproof ramekins or dariole moulds and spoon one tablespoon of honey on to the base of each one. Fill each one three-quarters full, cover with buttered foil, and tie with string. Steam for 30 minutes or until springy on top. Turn out on to four warmed serving plates, drizzle with a little extra honey, and scatter with walnuts.