•  1 cup caster (superfine) sugar
•  1 tablespoon plain (all-purpose) flour, sifted
•  1 cup (250ml) pouring cream
•  3 eggs
•  ½ cup (40g) dessicated coconut
•  ¼ teaspoon vanilla extract
•  4 bananas, sliced
•  ¼ cup (10g) coconut flakes

  Preheat the oven to 180°C (355°F). Place the sugar, cream, flour, eggs, coconut and vanilla in a bowl and whisk to combine. Set aside.
Divide the banana slices between four 1 cup-capacity (250ml) ovenproof dishes and pour over the pudding mixture. Place the dishes on a baking tray and bake for 15−20 minutes or until the pudding is set and the top is golden. Sprinkle with the coconut flakes to serve. Serves 4.