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Ever wondered what you can do with shop-bought dessert jars? You can keep them, clean them and use them… They are a great way of up-cycling and creating your own mini puds as we’ve done here! Banoffee Pie is one of our all-time favourites so we couldn’t resist making mini Banoffee pots with some spare jars. It doesn’t matter how many times you eat this dessert, each time is just as good as the first! We’ve added a twist of cinnamon spice into this recipe which compliments the caramel and banana well, and feel free to add some grated chocolate on top, enjoy!
Recipe
2016-06-25 16:38:04
Serves 6
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 70g melted unsalted butter
- 150g crushed digestive biscuits
- 1 teaspoon of cinnamon spice
- 1 ½ banana, finely chopped
- 200g Nestle Carnation caramel
- 300ml double cream, whipped using a whisk
- 1tablespoon dark cocoa powder
Instructions
- Using a low heat, melt your butter in a pan.
- Take the pan off the heat and mix in your crushed biscuits.
- Then mix in the cinnamon.
- Spoon this mix evenly into the 6 small jars. Then using the back of a spoon, press the biscuit mix to pack it evenly into the base of the jars – a little patience is needed here. Place the jars into the fridge for at least half an hour so the biscuit mix sets.
- Once set, you can then spoon 2 heaped teaspoons of Carnation caramel over the layer of biscuit in each jar.
- Finely slice up 1 1/2 banana and layer an equal share over the caramel in each jar.
- Then whip your cream using an electric whisk. Place half of the cream into a piping bag with a nozzle of your choice and pipe a layer of cream over the banana in each jar - you can be as creative as you like here. When your pipe begins to run out of cream you can add some more to the bag. Overloading the bag with cream makes it harder for you to pipe, so go bit by bit.
- Sprinkle with a little coco powder using a sieve and top with grated dark chocolate if desired.
- Serve immediately or place in the fridge until your hungry mouths are ready.
- Enjoy!
Notes
- For this recipe you will need 6 small shallow dessert jars - roughly 3 inches in diameter and 1.5 inches in depth.
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