Banana and butterscotch pudding

Yields8 Servings
 100 g pecan nuts
 100 g butter, melted and cooled
 3 ripe medium bananas mashed (approx 450g without skin)
 3 large eggs, beaten
 150 ml milk
 1 tsp vanilla extract
 125 g light muscovado sugar
 250 g self-raising flour
 1 tsp baking powder
For the sauce
 200 g light muscovado sugar
 200 ml double cream
 1 tsp vanilla extract
1

Preheat the oven to 180C/Gas4; toast the pecans for about 6-8 minutes, then roughly chop and cool; grease a deep 2 litre ovenproof dish with butter

2

In a saucepan, mix all the sauce ingredients with 225ml water and a pinch of salt over a low heat; once the sugar has dissolved, remove from the heat; it will be very thin, but will thicken as it bakes with the pudding

3

Mash 2 ½ bananas in a bowl, then add the eggs, milk, melted butter and vanilla, followed by the sugar and mix well

4

Sift the flour, baking powder and a pinch of salt into a large bowl and stir in half the chopped pecans

5

Pour the wet ingredients into the dry and whisk until fairly smooth; pour into the prepared baking dish and top with a few more pecans and the remaining banana, sliced

6

Slowly pour the sauce all over the pudding, then bake on a tray for 35-45 minutes; it should be risen, golden brown and firm in the centre; serve with ice cream or cream, scattered with the rest of the nuts