Grease 4 x1 inch glass ramekins and dust with a little flour. Cream the butter and sugar until light and fluffy. Add the eggs a little at a time and beat well. Fold in the flour and place the mix into a piping bag.

Dice the banana and mix with the sugar, whisky and lightly broken walnuts, place into the base of the moulds.

Divide the mixture into 4 and pipe over the banana topping. Cover with foil and place into a double boiler in the oven for 40 minutes or until firm to the touch.

Toffee sauce: Dissolve the sugar in a heavy based pan and add the butter, cook until golden. Add the double cream and whisky, serve with the pudding.

reserved.

Carlton Food Network http://www. Cfn. Co. Uk/