Banoffee Dessert Pots
Biscuit base, caramel layer, custard layer, whipped cream and banana slices, in individual serving glasses
Servings 4
Calories 816kcal
Ingredients
- 100 g Digestive biscuits or ginger nut biscuits, crushed
- 250 g Caramel good quality shop bought, or homemade
- 3 Bananas
- 400 g Can of ready made custard
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- Chocolate flake bar or grated milk choc
Instructions
- Split the crushed digestive biscuits between the serving glasses - the glasses I used have a 250ml capacity
- Add a layer of caramel to each glass
- Then add slices of banana
- Next, add a layer of the custard
- Whip up the cream with the icing sugar and vanilla, then dollop or pipe it over the custard
- Brush the remaining slices of banana with the lemon juice so they don't go brown quickly, and push them into the cream
- Finally sprinkle with the grated chocolate, or crushed up flake bar
- Serve immediately or store in the fridge for up to 24 hours
Notes
- If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 816kcal | Carbohydrates: 110g | Protein: 11g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 158mg | Sodium: 386mg | Potassium: 753mg | Fiber: 3g | Sugar: 67g | Vitamin A: 1368IU | Vitamin C: 10mg | Calcium: 285mg | Iron: 2mg
