Banoffee-In-A-Jar

INGREDIENTS

• For the biscuit base
• 50g unsalted butter, melted
• 125g sweet-meal biscuits, crushed
• For the filling
• 85g unsalted butter
• 50g light soft brown sugar
• 220g jar Bonne Maman Salted Caramel
• For the topping
• 300ml carton double cream
• 1 tsp cold, strong black coffee
• 3 medium ripe bananas
• Squeeze of lemon juice
• Plain chocolate curls or shards, to decorate

METHOD

1. To serve the Banoffee in jars, stir the melted butter into the crushed biscuits, divide the crumb mixture between 8 x 220g Bonne Maman jars and chill for 10 minutes or until the base has firmed.
2. Divide the caramel between the jars and top with sliced banana, cream and chocolate as above.

FOR THE FILLING & CREAM

1. Slowly melt the butter and sugar together in a small, non-stick saucepan and stir, with a wooden spoon, to dissolve the sugar. Stir in 200g of the caramel and bring to the boil, stirring all the time, until very smooth. Pour into the cold biscuit base and leave to cool and set.
2. When the caramel is cold, whip the cream until it just begins to hold its shape. Fold in the coffee and continue whisking until the cream is lightly whipped.
3. Slice the bananas into a bowl and stir in the lemon juice. Spoon the bananas on top of the caramel, followed by the whipped cream. Sprinkle over the chocolate and any remaining caramel in the jar just before serving.

Cook’s tips

The pie with the caramel will keep chilled for 2-3 days. Once topped with bananas and cream serve within 2 hours.

For a gluten-free version, use gluten-free shortbread to replace the sweet-meal biscuits.

NorthernLife Family Autumn 25