You'll need four one-cup dariole moulds or ramekins, and two very ripe bananas, for this recipe.
1/2 cup caster sugar.
3 free-range eggs.
1/4 cup milk.
3/4 cup mashed banana.
1 1/2 cups plain flour.
1 tsp baking powder.
3 tsp ground ginger.
1 tbsp glacé ginger, chopped, for garnish (optional).
Preheat the oven to 180C. Grease the pudding moulds and line the base with baking paper.
In a small bowl, cream the butter and sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well with each addition. Stir through the milk and banana, then transfer the mixture to a large bowl.
Sift in the flour, baking powder and ginger and mix until well combined.
Spoon into moulds - bang the base to make sure the mixture reaches the bottom.
Lay a cloth in the base of a deep baking dish. Place the puddings on top and pour in hot water to come about half-way up the sides of the moulds. Tightly cover the whole baking dish with two layers of foil and place in the oven for 35 minutes, or until puddings are spongy to touch and a knife inserted comes out clean.
Remove from moulds or ramekins and serve with hot custard (see tips) and a garnish of chopped glacé ginger (optional).