Sticky Banana & Honeycomb Pudding

½ cup (125 ml) cream60g melted butter¼ cup (50g) firmly packed brown sugar2 medium banana’s sliced½ teaspoon nutmeg }½ teaspoon cinnamon }all ground½ teaspoon ginger }½ cup (110g) caster sugar½ cup (125 ml) milk30 g butter, melted extra2 x 50g bars chocolate-coated honeycomb, chopped

Grease ovenproof dish (1.75ltr/7 cup). Combine cream, butter and brown sugar in prepared ovenproof dish mix well. Top with banana slices. Sift dry ingredients into bowl, stir in sugar, combined milk and extra butter, then ¾ of the honeycomb. Spread mixture over banana in dish. Bake, uncovered, in moderate oven (180ºC) for 45 minutes or until firm. Serve dusted with icing sugar and cream topped with remaining honeycomb. Not suitable to freeze or microwave.