This pudding is really rich, so you may want
to serve just one of the sauces – or both if
you’re feeling indulgent.
To make the salted caramel, put the
sugar and 2 tbsp water in a small
heavy-bottomed saucepan. Place on a
low heat and swirl gently until the sugar
has melted. Turn up the heat and let the
sugar bubble and caramelise to a nutty
brown. Take off the heat and pour in the
cream, butter and salt flakes – do this
carefully, as it may spit. Gently stir
together until smooth and glossy.
For the chocolate sauce, bring the
milk and cream to the boil in a small
saucepan. Put the chocolate bits into a
bowl. Pour over two-thirds of the milk
and cream mixture, stirring until melted
and smooth. Adjust the consistency with
the remaining hot milk mixture.
Put the vanilla seeds into the cream
and whip until just holding soft peaks.
Fold the meringues and banana slices
into the cream, leaving a few slices
for garnish. Put in serving dishes and
drizzle with the two sauces. Top
with the remaining banana slices.