INGREDIENTS

• 2 tbsp. unsalted butter
• 1 banana
• 50 g. muscovado sugar
• 50 g. caster sugar
• 50 g. Brazil nuts, finely chopped

MONKEY MIX

• 75 g. unsalted butter, softened
• 100 g. muscovado sugar
• 1 egg
• 2 large bananas, peeled and mashed
• 100 g. plain flour
• 2 tsp. baking powder
• 2 tbsp. good dark cocoa
• 25 ml. rum or milk
• 150 ml. boiling water

NOTE:

Serve with a little lightly whipped cream.

SERVES: 6 | PREP: 30 mins | COOK: 40 mins

1. Take a deep, oval baking dish (or similar), 30 cm. long. Spread the butter over the base. Peel and chop one banana and lay this over the base.
2. Combine the two sugars with the Brazil nuts, then sprinkle two-thirds of the mixture over the chopped bananas. Put the rest aside for the top.
3. Preheat an oven to 190°C / Gas Mark 5 and put on a kettle.
4. Beat together the butter, sugar and egg until creamy and the sugar dissolved. Beat in the two bananas.
5. Sift the flour, baking powder and cocoa and beat half through the banana mix. Stir in the rum (or milk) then stir in the remaining flour and mix until smooth.
6. Spread the monkey mix over the base of the dish leaving a gap round the edges. Measure out 150 ml. of boiling water and pour this around the mixture.
7. Sprinkle on top the remaining sugar and nuts and bake for 35-40minutes until the pudding has rise nand set.