After being inspired by pudding week on the Great British Bake Off I set about creating the ultimate sponge pudding, a mix of banana bread and banoffee pie.
Preheat the oven to 170 C/325 F. Grease the ramekins with butter and kitchen roll. Spoon the dulche de leche into the ramekins, covering the base. Set aside.
Beat the sugars and egg with a whisk or in an electric mixer until well incorporated then add the mashed banana.
Beat in the flour, baking powder, bicarbonate of soda, ginger and cinnamon. Mix well and pour in the melted butter.
Spoon the mixture into each ramekin, about two thirds full. Place in a roasting tray and fill the tray with warm water, about two thirds up to the side of the ramekins.
Bake for 50 minutes. Remove from the oven, take the ramekins out of the water and let them sit for 5 minutes before turning out onto a plate.
Serve with custard/cream/ice cream and savour your Sunday.
Make sure all ingredients are at rooms temperature first, this will make everything so much easier.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.