Place the sugar, salt and flour into a heatproof bowl and stir together.

Whisk in the milk a little at a time until smooth.

Place the bowl over simmering water in a saucepan, ensuring the bowl doesn’t touch the water.

Whisk until the mixture being is thick enough to cover the back of a spoon.

Remove from the heat.

Place the egg yolks in a large heatproof bowl and whisk lightly.

Add in a small ladleful of the hot milk mixture to the egg yolks and whisk to combine.

Add another ladleful of hot milk into the egg yolks and combine.

Repeat with the remaining milk mixture until the egg yolks and milk are fully combined.

Return the custard to the double boiler on medium heat and whisk as it thickens and leaves a trail when you are whisking.

Remove from the heat and whisk in the butter and vanilla extract. Set aside.

Meanwhile, get your biscuits out and slice up your bananas into even ¼ inch slices.

Lay your biscuits down in a flat glass baking dish or in serving glasses (whichever is your preference).

Lay the sliced banana down on top in an even layer.

Spoon over enough custard to cover the tops of the bananas, but leave a little of the biscuit base visible.

Repeat another layer of the biscuits, bananas and custard, leaving ½ inch from the top of your dish.

Ensure you keep approximately 2-3 of your biscuits aside, but use all the custard and sliced banana (any extras can be layered in glasses if you are making your pudding in a dish).

Refrigerate to chill and then cover to chill fully for at least 1 hour or up to overnight.

Place the finely crushed biscuits and butter in a saucepan on medium heat and stir until golden and bubbly, approx 2 minutes.

Remove and place into a small bowl to cool. Set aside.

Whip the cream and sugar until soft peaks just form.

Spoon the cream over your pudding and smooth out.

Sprinkle over the biscuit crumbs, spoon into serving dishes and enjoy!