• 225g butter
• 225g caster sugar
• 1 vanilla pod, seeds scraped out
• 4 eggs
• 300g self-raising flour
• 25 ml milk
• 4 ripe bananas, mashed

For the ganache

• 175 ml double cream
• 1 tbsp sugar
• 150g dark 70% cocoa chocolate

For the sauce

• 200g golden syrup
• 100g soft light brown sugar
• 100g butter
• Ice cream, to serve

• To make the ganache, heat the cream and sugar to just below the boil. Break the chocolate up in a bowl then pour the hot cream over the top. Mix well to melt the chocolate and keep stirring until it has completely combined. Chill to set.
• Once set, roll the hardened ganache into balls. You only need 10 balls, so roll any extra balls in cocoa to make chocolate truffles.
• For the cake, beat the butter, sugar and vanilla together for 3-4 minutes. Add the eggs one at a time, then minutes. Add the eggs one at a time, then add half the flour, then milk,
  then remaining flour, finishing with a last spoonful of flour. Finally, stir in the mashed banana.
• Half fill each of the greased dariole moulds with cake batter, then drop one of the ganache balls into the mix. Top with the remaining batter.
• Place in a bain marie, cover each mould with foil and bake for about 30-35 minutes at 180°C until set.
• To make the sauce, simply bring the syrup, sugar and butter slowly to the boil and cook until the sugar dissolves.
• To serve, turn out the puddings, pour over lots of sauce, and top with a scoop of ice cream. When you cut into the middle, the ganache will be gooey and soft.