We all love banoffee pie, so you’re going to love this Caramel Banoffee in a Jar from Bonne Maman. It’s as decadent as you’d hope for and as moreish as can be. Enjoy!
Caramel Banoffee in a Jar
We all love banoffee pie, so you're going to love this Caramel Banoffee in a Jar from Bonne Maman. It's as decadent as you'd hope for and as moreish as can be. Enjoy!
For the biscuit base
- 25 g unsalted butter melted
- 65 g gluten-free biscuits of your choice crushed
For the filling
- 45 g unsalted butter
- 25 g light soft brown sugar
- ½ jar Bonne Maman Salted Caramel
For the topping
- 150 ml carton of double cream
- ½ tsp cold strong black coffee
- 1½ medium ripe bananas
- a squeeze of lemon juice
- plain chocolate curls or shards to decorate
For the base: Stir the melted butter into the crushed biscuits and divide the mixture between 4 x 220g Bonne Maman jars and chill for 10 minutes.
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 the caramel and bring to the boil, stirring all the time until very smooth.
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.
Slice the banana and squeeze lemon over.
Divide the caramel between the jars and top with sliced banana, cream and chocolate.
Cook’s tips: The jars with the biscuit base and the caramel will keep, covered, in the fridge for 2-3 days. Top with bananas, cream and chocolate and serve within 2-3 hours.