- 175g/6oz butter, plus extra for greasing
- 200g/7oz dark chocolate, chopped
- 3 large free-range eggs
- 125g/4½oz caster sugar
- 30g/1oz plain flour
- 40g/1½oz butter
- 75g/2¾oz breadcrumbs
- 4 bananas, chopped and frozen
- 3 tbsp smooth peanut butter
- Preheat the oven 180C/160C Fan/Gas 4. Grease a 20-25cm/8-10in baking dish with a little butter.
- For the cake, melt the butter in a saucepan. Remove from the heat and gently stir through half the chocolate until melted.
- In a mixing bowl, whisk the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish.
- Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly.
- Meanwhile, for the ice cream. Melt the butter in a frying pan, add the breadcrumbs and cook until golden-brown. Set aside to cool.
- Put the bananas and peanut butter in a food processor and mix until smooth and creamy. Put in a bowl with the breadcrumbs and fold through.
- Serve the lava pudding immediately with the ice cream.