In a small pan, melt 100 g sugar over medium heat until golden brown.

Carefully add 50 ml boiling water and stir until smooth.

Pour the caramel into serving molds or a dish.

2. Make the Pudding

In a saucepan, melt 30 g butter and add 50 g sugar. Stir until dissolved.

Slice bananas and add them to the pan, gently cooking for 1–2 minutes.

Heat 0.7 l milk and dissolve 30 g gelatin in 50 ml water. Combine the milk with the gelatin and banana mixture, stirring well.

3. Assemble

Pour the banana-milk mixture over the caramel in the molds.

Allow to cool slightly, then refrigerate for at least 2–3 hours until set.

4. Serve

Unmold the pudding onto plates or serve directly in the molds.

Optional: Garnish with sliced bananas, whipped cream, or a drizzle of extra caramel.

Tips & Variations