A quick fruity pudding topped with chocolate sauce
Heat an overhead (oven) grill. Peel 3 bananas, then split them down their length. Place them on a grill pan or baking dish. Cut 50g of butter into small pieces and dot them over the bananas, then sprinkle with 2 tbsp of demerara sugar and place them under the hot grill, watching them carefully as the bananas soften and the sugar caramelises.
Bring a small saucepan of water to the boil, rest a heatproof mixing bowl over (but not touching) the bubbling water, then turn the heat down so the water is just simmering. Break up 80g of dark chocolate and let it melt in the bowl.
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