Ingredients

• 2 tbsp golden syrup
• 2 large bananas (1 cut into slices on the diagonal
• 1 mashed)
• 175g/6oz softened butter
• plus extra to line the pudding basin
• 175g/6oz soft light brown sugar
• 3 free-range eggs
• 175g/6oz self-raising flour
• squeeze lime juice
• 250ml/9fl oz full-fat milk
• 250ml/9fl oz double cream
• 1 vanilla pod
• split down the middle
• lengthways or 1 tsp vanilla extract
• 6 free-range egg yolks
• 50g/1¾oz caster sugar
• 1 tbsp banana liqueur (optional)

Directions

• For the banana and treacle pudding
• butter the insides of a large pudding basin thoroughly. Put the golden syrup in the base
• then arrange the sliced banana on top.
• Cream the butter and sugar together
• then add the eggs one at a time with a tablespoon of flour after each one. Incorporate the rest of the flour and the banana. Add a squeeze of lime juice to loosen the consistency slightly
• then scrape the mixture into the pudding basin.
• Cover the basin with a sheet of greaseproof paper (or foil) with a pleat folded down the middle (this lets the air expand during cooking). Put an upturned heatproof saucer or small trivet in a large
• deep saucepan
• and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 2 hours
• adding more water to the pan if necessary. (Make sure the pan does not boil dry.) The pudding is done when a skewer inserted into the centre of the pudding (through the foil or paper) comes out clean. When done
• turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.
• Discard the aluminium foil and paper. Run a cutlery knife around the edge of the pudding to loosen the sides. Carefully invert onto a deep plate and remove the basin.
• While the pudding is steaming
• make the custard. Put the milk and the cream into a saucepan with the vanilla pod or extract. Bring almost to the boil
• then remove from the heat and leave it so the flavours will infuse until it cools.
• Whisk the egg yolks and sugar together until pale with a foamy
• aerated texture. Reheat the milk and cream again until just below boiling point. Strain the milk mixture through a sieve into a jug and rinse out the saucepan.
• Slowly pour the milk mixture over the eggs
• whisking constantly as you do so
• then pour back into the saucepan. Set over a very low heat and stir constantly until the custard has thickened slightly and you can draw a line through it when it coats the back of a spoon.
• Strain the custard again and stir in the banana liqueur
• if using.
• To serve
• turn the pudding out onto a plate and serve with the custard.