When all the fixings are moist, place the pan over medium heat until the contents come to a boil, stirring all the while to prevent the pudding from sticking as it thickens. Let the dessert simmer ...

When ready, tip the pudding straight from the basin on to the serving dish and add lashings of caramel sauce and whipped cream. Superb.

About Caramel Custard in a Pressure ... and as quickly as it can be! The plate should be above the water, not touching it. Seal the pressure cooker and cook without the pressure for about 20 minutes.

Gradually whisk in the hot caramel. Pour over the croissants and let stand for 10 minutes, pressing the croissants to keep them submerged. Bake the pudding in the center of the oven for 20 minutes ...

If you’ve got a sweet tooth and a love of banana and caramel flavours ... around the edge of the pudding to loosen the sides. Carefully invert onto a deep plate and remove the basin.