This is such a naughty, retro pudding. Everyone can remember having one of these as a kid and getting the sauce all over their face. I’ve given mine a banoffee twist but the beauty of this recipe is that you can change it into anything you want. Swap the Lotus biscuits for shortbread, Bourbons, or even digestives. If you want something a bit more summery, try fresh strawberries, mini meringues and a blob of jam at the bottom, turning it into an Eton mess.
50g unsalted butter
50g light soft brown sugar
3 firm bananas, sliced into 1cm rounds
250g Lotus Biscoff biscuits
½ tsp ground cinnamon
4 tbsp toffee sauce (see below)
2 scoops of good-quality vanilla ice cream