3 ways with brown sugar

Turn this storecupboard staple into something special

- ADAM BUSH

1 Sticky banoffee pudding with chai caramel

SERVES 4 PREP 15 MINS | COOK 45 MINS | EASY

65g unsalted butter, softened, plus extra for the moulds

65g soft light brown sugar

1 egg

125g self-raising flour

2 ripe bananas, mashed

½ tsp bicarbonate of soda

¼ tsp ground ginger ¼ tsp ground cinnamon

1-2 tbsp whole milk vanilla ice cream to serve

BANANAS AND CHAI TOFFEE SAUCE

95g unsalted butter

2 ripe bananas, halved lengthways and cut into pieces at an angle

100g soft light brown sugar

100ml double cream

½ tsp ground cardamom

½ tsp ground cinnamon

½ tsp ground ginger a good grating of nutmeg

1 To make the sauce, melt 30g of the butter in a small, non-stick frying pan over a medium-high heat until foaming and fry the banana pieces for 2-3 mins on each side or until browned. Transfer to a plate. Tip the remaining butter and other ingredients into the pan, stirring to combine, and bring to a simmer. Turn down the heat to low and gently simmer for 2-3 mins or until thickened slightly.

2 Heat the oven to 180C/160C fan/gas 4 and lightly grease four pudding or dariole moulds. Put 1 tbsp of the sauce in the bottom of each, then place one piece of caramelised banana on top.