Steamed banana pudding

Method

1. Pour the melted butter, maple syrup and golden syrup between six ramekins that are about 175ml in volume. Dot the sliced bananas in on top.

2. Whisk the butter, zest and sugar for the sponge until it has turned pale in colour. Slowly add in the eggs and vanilla adding a little flour if the mixture begins to curdle. Once the eggs have been combined add the flour. Scoop this mixture on top of the bananas.

3. Cover each of the ramekins loosely with tinfoil, you can tie it with string to secure it in place. Place them into a large saucepan standing the ramekins onto an upturned plate. Pour in enough hot water to come halfway up the side of the ramekins. Place a lid on the saucepan and bring to a boil over a medium heat, allow to a gentle steam for about 45 minutes or until the puddings have risen and are firm to touch. You can top the saucepan up with boiling water, while steaming, if the level gets too low.

4. Gently turn upside down out onto plates while still warm.