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1
For the banana puddings: Preheat the oven to 180C/160C fan/gas mark 4.
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2
Grease 6 small pudding moulds and divide them between two baking sheets.
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3
Put the dates and 300ml water in a saucepan and place over a mediumhigh heat.
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4
Bring the mixture to the boil and then simmer for approximately 20 minutes or until the liquid has reduced by half and the dates have completely softened.
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5
Cream the butter and sugar in a large bowl with an electric hand mixer until light and pale.
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6
Add one egg at a time, mixing after each addition, until they are incorporated, if you add the eggs all at once, the mixture can split.
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7
Blitz the dates with a hand blender while still hot, until smooth, then stir through the bicarbonate of soda.
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8
Fold the date mixture, flour, bananas and vanilla extract into the pudding mixture until you have a smooth batter.
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9
Divide the mixture between the six moulds and bake in the oven for 2025 minutes.
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10
For the salted caramel sauce: Place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved.
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11
Add the cream, vanilla extract and a generous pinch of salt and whisk together.
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12
Bring to a steady simmer for 3 minutes until the sauce is sticky and thick.
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13
Insert a metal skewer into the centre of one of the puddings; if it comes out clean, the puddings are ready.
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14
Remove from the oven and allow to cool slightly before inverting them onto serving plates.
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15
Serve covered in the hot salted caramel sauce.
