Banana and Golden Syrup Steamed Pudding with Vanilla Custard

Grease a 1.2 litre pudding basin and spoon the golden syrup into the base. Arrange the sliced banana over the syrup.

Beat the softened butter and caster sugar until pale. Beat in the eggs one at a time, then fold in the flour and mashed bananas.

Spoon the mixture into the basin and level the surface. Cover with a pleated sheet of baking parchment and foil, tie securely, and steam over simmering water for about 2 hours.

For the custard, warm the milk with the split vanilla pod. Whisk the egg yolks, sugar and cornflour in a bowl, then gradually whisk in the hot milk.

Return the custard to the pan and stir over low heat until thick enough to coat the back of a spoon; do not let it boil.

Rest the pudding for 10 minutes, turn it out carefully, and serve warm with the vanilla custard and extra golden syrup.