Toast the Brazils on a baking sheet
at 180C/160C fan/gas 4 for 10 mins. Tip
onto a separate lightly oiled baking sheet.
Gently heat the sugar in a non-stick pan
for about 5 mins until it melts, then let
it bubble into a dark golden caramel,
swirling it around the pan if it colours
patchily. Pour the caramel over the nuts
and allow to cool. Once cold, put half of
the nutty caramel into a food processor
and whizz until grainy. Smash the rest
with a rolling pin to give nobbly shards.
Can be made up to 3 days ahead and
kept in an airtight container.
Soften the ice cream for 10 mins,
scoop into a large bowl or tub, then
use electric handheld beaters to beat
until smooth and thick. Fold half of the
fine, nutty caramel through it, then
re-freeze. On the day of your party, scoop
the ice cream, then return the scoops
to the freezer on a tray. This will make
assembling the puds really simple.
For the sauce, put all the ingredients in
a pan, then gently heat until melted and
smooth. Make up to 3 days ahead if you
like, then gently reheat.
To serve, slice the bananas. Spoon
a little of the whizzed caramel into the
bottom of 6 glasses. Add some banana,
then a scoop of ice cream. Drizzle with
warm sauce, add some more banana,
a little more sauce, then top with shards
of Brazil nut caramel.