Banana bread and choc pudding

Method

• 1
  Preheat the oven to 180C/160C fan forced. Cut the banana bread into 1.5cm squares. Divide half the bread among four 250ml (1 cup) ovenproof dishes. Top each dish with a square of chocolate. Top with the remaining bread. Press the remaining chocolate in between the bread pieces.
• 2
  Whisk the cream, milk, vanilla, eggs and 2 tbs sugar in a large jug. Pour over the puddings. Set aside for 10 minutes to soak.
• 3
  Meanwhile, for the pecan toffee, line a baking tray with baking paper and spread the prepared tray with 45g (1⁄3 cup) of the pecans. Place the remaining 100g sugar in a small non-stick frying pan. Cook over low heat for 4-5 minutes or until deep golden. Pour over the pecans. Set aside for 5 minutes to set. Break into shards.
• 4
  Sprinkle the puddings with the remaining pecans. Bake for 20 minutes or until golden and custard is set. Serve with a scoop of vanilla ice-cream and drizzle with the warm caramel. Top with a pecan toffee shard.