Preheat the oven to 180C/350F/Gas 4. Grease six dariole moulds or ramekins with butter.
For the steamed banana and raisin puddings, in a bowl, cream together the butter and sugar, using a wooden spoon, until the mixture is pale and fluffy.
Gradually add the eggs and beat them into the mixture, making sure each addition of eggs has been fully incorporated into the mixture before adding the next.
Add the flour, vanilla seeds, golden raisins, chopped glaçé cherries and mashed banana and stir until well combined.
Divide the batter equally among the prepared dariole moulds. Place the dariole moulds into a roasting tray and add enough boiling water to the tray for the water to reach halfway up the sides of the dariole moulds (this is called a bain-marie). Cover the tray with aluminium foil and carefully transfer to the oven. Bake for 25-30 minutes, or until a skewer inserted into the centre of each steamed pudding comes out clean.
Meanwhile, for the boozy butterscotch sauce, bring the cream, butter and sugar to the boil in a pan, stirring until the mixture is smooth and well combined. Remove the pan from the heat and stir in the brandy. Keep warm.
To serve, turn out one steamed banana and raisin pudding into the centre of each of six serving plates. Drizzle over the boozy butterscotch sauce and place a spoonful of the whipped cream alongside.
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