Chocolate Self Saucing Pudding, with Creme Fraiche and Salted Caramel

Method

Step 1

Cut the banana into 2 cm thick rounds. Dust the cut side of the banana with some sugar. Caramelise the banana with a blowtorch.

Step 2

In a small saucepan, melt the sugar with 400 ml water and cook over high heat until you have a dark golden caramel. Carefully add the cream, and then bring back to a simmer. Add the butter a little at a time, whisking constantly, until it has incorporated.

Step 3

Remove from the heat and whisk in the salt, then place in the fridge to chill and firm up.

Step 4

Grease a soufflé mould with oil and pour in self-saucing chocolate pudding mix and cook according to White wings recipe.

Step 5

Once pudding is cooked carefully remove from mould and place on a plate. Garnish with blobs of salted caramel, quenelle of crème fraiche and slices of banana and popping candy