Sticky Banana, Date and Pecan Skillet Pudding

Combine the chopped dates and milk in a small saucepan. Warm over low-medium heat until the milk is steaming and the dates have softened. Remove from the heat and set aside to cool slightly.

Preheat your oven to 180°C (160°C fan/gas mark 4). In a blender, combine the softened butter, 150g of the brown sugar, the whole unpeeled bananas, eggs, vanilla extract, self-raising flour, bicarbonate of soda, and the cooled date-milk mixture. Add a pinch of salt and blend until the mixture forms a smooth cake batter.

Pour the batter into a deep ovenproof skillet or frying pan. Scatter half of the chopped pecans over the top and gently stir them into the batter. Bake for 45 minutes until the pudding is golden brown and cooked through.

While the pudding is baking, prepare the toffee sauce. In a small pan, combine the remaining 100g of brown sugar, double cream, and 25g of butter. Simmer over low heat for about 5 minutes until it becomes a glossy sauce. Stir in a pinch of salt.

Once the pudding is ready, pour half of the warm toffee sauce over it and scatter with the remaining pecans. Return it to the oven for 5 minutes until the sauce is bubbling. Serve warm with the remaining sauce and scoops of vanilla ice cream.