Method:

1. Preheat the oven to 180C
2. Place the dulce the leche onto a bowl and add the eggs and yolks (previously slightly whisked)
3. Whisk the ingredients until fully incorporated but try not to add air into the mix
4. Add the flour (previously passed through a sieve)
5. Melt the butter and brush 4 metal moulds making sure they rest upside down to reduce the amount of butter once they’ve settled
6. Add the mix onto the moulds making sure they are equal quantities
7. Cut the bananas in half ( make sure skin is still on )
8. Sprinkle with golden syrup and then the brown sugar
9. Place onto a tray lined with baking paper, and roast for 10-15 minutes until caramelized
10. Remove from oven and let them cool down
11. Place the pudding in the oven and cook for 10 minutes
12. Once cooked turn them carefully onto a serving plate and lift the mould carefully, sprinkle cocoa powder and serve with the caramelised banana and a scoop of coconut ice cream

Our friends at Wine Selectors suggest pairing this dish with a Botrytis Semillon.