Pudding:

1. Preheat oven to 350 F

2. Melt 3 1/2 oz butter in a saucepan.

3. When bubbling, add 5 oz sugar.

4. Simmer gently about 3 minutes, stirring occasionally, until syrupy.

5. Pour into the base of a 9" round cake tin.

6. Peel 2 bananas; cut in half, then slice lengthwise and fan in a round over the base of the tin.

7. Peel remaining banana and mash.

8. In a mixing bowl, cream together remaining 4 oz butter and 4 oz sugar until pale in color and fluffy in texture.

9. Gradually whisk in eggs and vanilla with 3 oz flour.

10. Sieve remaining flour, ground cinnamon, and salt into the mixture.

11. Fold in, along with mashed banana, until well mixed.

12. Pour mixture on top of sliced bananas and smooth.

13. Bake 40-45 minutes or until lightly golden and firm to the touch.

14. Allow to cool for 10 minutes; make chocolate cream sauce, below

15. Turn onto plate, banana-side up, and drizzle chocolate cream sauce over pudding; serve.

Chocolate Cream Sauce:

1. Place chocolate, butter, cream, and syrup into a small heatproof bowl.

2. Stand bowl over simmering water; heat gently, stirring occasionally, until thoroughly melted together.

3. Remove from heat and stir in a few drops of vanilla extract.

4. Serve while still warm.