Warm the cream in a saucepan. Put the butter in a bowl and cream until soft. Add the brown sugar to the butter and cream together. Put the bananas into a blender and liquidize until soft. Pour them into the cream, bring to the boil and simmer until required. Slowly add the egg to the butter and brown sugar, beating hard and fast. Add the flour, then a little more egg, then more flour and so on until all the flour and egg is amalgamated. Add the milk until the mixture is a soft dropping consistency. Put the syrup into a medium-sized Pyrex bowl. Pour the batter mixture on to the syrup and place in a microwave for 4-5 minutes on full power. If you dont have a microwave, place the bowl in a pan of boiling water for 2 1/2 hours, topping up with water as necessary - dont let it dry out and burn. Serve the pudding with the warm banana cream sauce.
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|Serving Size: 1 Serving (1447g)|
|Recipe Makes: 1|
|Calories from Fat: 1698 (52%)|
|Amt Per Serving||% DV|
|Total Fat 188.7g||252 %|
|Saturated Fat 101.9g||509 %|
|Monounsaturated Fat 55.9g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 2522.8mg||776 %|
|Sodium 2897.2mg||100 %|
|Potassium 2574.6mg||68 %|
|Total Carbohydrate 334.7g||98 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 320.4g|
|Protein 82.5g||118 %|
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Calories per serving: 3282
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