Banana caramel cakes

Preheat oven to 180°C. Spray a 12-hole 1/3-cup capacity muffin tin with oil. Line bases with a disc of baking paper. Put butter and brown sugar in a large bowl and beat with an electric hand mixer until light and creamy. Add eggs, 1 at a time, beating until well incorporated.

Stir in banana, sour cream, milk, fudge, almonds and ginger. Sift in flour, baking powder, ginger and cinnamon. Stir until well combined.

Spoon into prepared tin. Bake for 25 minutes or until cooked when tested with a skewer. Set aside for 5 minutes then turn out onto a wire rack to cool completely. Trim tops to level surface. Wrap each pudding in plastic wrap and freeze for up to 2 months.

To make toffee webs, put caster sugar and 2 Tbsp water in a small saucepan over a medium heat and cook, stirring occasionally, until sugar dissolves. Increase heat to high and boil, without stirring, for 5 minutes or until sugar is light amber in colour. Remove from heat and set aside for 2 minutes or until mixture runs off a spoon in a steady stream.

Using a dessert spoon, carefully drizzle hot toffee on a sheet of baking paper in a round swirl pattern about 5cm in diameter. Repeat to make 6 webs. Set aside to allow sugar to set firmly. Once cooled to room temperature, transfer to a baking paper- lined airtight container, with layers of baking paper between each toffee web.

Put wrapped puddings on a plate and microwave on high/100% for 1 minute or until hot. Remove plastic wrap and sandwich 2 together with a little cream. Repeat with remaining puddings. To serve, drizzle generously with caramel sauce, top with a little more cream and a toffee web.