1 Blend the rice flour, cornflour and three of the bananas with 100ml of the coconut milk. You want a smooth paste.
2 Heat the rest of the coconut milk in a heavy-based saucepan over a low heat, stir in half the sugar and keep stirring until it completely dissolves. Now pour in the banana blend, making sure the mixture is smooth.
3 Melt half the butter and brush the inside of four ramekins.
4 Slice the remaining banana into discs and divide among the prepared ramekins. Top with the batter. Wrap in greased foil.
5 Put the ramekins on a trivet in a large saucepan. Pour in boiling water to come halfway up the sides of the ramekins. Cover with a lid and cook over a low heat for 30-45 minutes, or until puddings are just set.
6 Meanwhile, mix the honey and remaining sugar in a small saucepan over a medium heat. Cook until lightly caramelised. Add the remaining butter and cream and simmer until smooth.
7 Turn out the puddings into bowls, if you like. I think they are best served with the honey sauce poured around them, but you can pour it over the top, if you prefer.
• Extracted from Pimp My Rice by Nisha Katona, published by Nourish Books, £20 hardback. To order your copy of Pimp My Rice at the special price of £16, please call 01206 255800 and quote ref SM2016. This offer is only available until 2 March.
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