Easy recipe Banana, Honey Macadamia Puddings

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about two medium-ripe bananas, sliced about two/three cup strong-flavoured honey about two/three cup Coles Brand Australian Macadamias, toasted, coarsely chopped about one hundred and fifty g butter, at room temperature one/about two cup brown sugar (Recipes by ingridients brown sugar) about two eggs one one/about two cups self-raising flour (Recipes by ingridients flour) one/about two cup milk Vanilla custard, to serve Preheat oven to one hundred and eightyºC or about one hundred and sixtyºC fan. Banana, Honey Macadamia Puddings. Grease six holes of a three/four cup Texas muffin pan and line the bases with baking paper. Banana, Honey Macadamia Puddings. Divide the banana, honey and one-third of macadamias among the prepared holes. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the eggs, one at a time. Fold in the flour (Recipes by ingridients flour) and remaining macadamias, alternating with the milk, to form a thick batter. Banana, Honey Macadamia Puddings. Divide evenly among the pan holes. Cover loosely with greased foil, making sure it’s well sealed around edges of pan. Banana, Honey Macadamia Puddings. Place in a large baking dish and pour in enough boiling water to come halfway up the side of the puddings. Bake for fourty-fourty-five minutes or until a skewer inserted in the centres comes out clean. Stand in the pan for about two minutes before turning onto a platter. Serve with custard. .