200 ml maple syrup160 gm soft butter80 ml (1/3 cup) pouring cream3ripe bananas, peeled1 tsp lemon juice220 gm (1 cup) raw caster sugar2eggs1 tsp vanilla bean paste250 gm plain flour1 tsp bi-carbonate of soda1½ tsp ground cinnamon80 ml (1/3 cup) milkTo serve: double cream
Cook maple syrup in a saucepan over medium-high heat for 3-4 minutes or until starting to caramelise, add 35gm butter and cream and swirl to combine. Pour 2 tbsp of maple-caramel into bases of six 1 cup-capacity metal darioles, swirling to coat sides slightly and reserving remaining mixture. Thinly slice 1 banana widthways, layer slices over caramel and set aside.
Preheat oven to 160C. Using a fork, coarsely mash remaining banana with lemon juice, to yield ¾ cup, and set aside. Using an electric mixer, beat remaining butter and sugar until pale and creamy, add eggs, mashed banana and vanilla bean paste and beat to combine. Sieve over flour, bi-carbonate of soda and cinnamon, stir to combine, add milk and mix until smooth. Divide pudding mixture among moulds to 1.5cm below rims (there may be a little mixture left over), smoothing tops, and bake for 20-25 minutes or until risen and firm to touch. Unmould immediately onto serving plates, drizzle over reserved maple-caramel and serve warm with double cream to the side.