Another dessert I served at my sister’s Pink Flavoured Baby Shower was Banoffee Pudding Cups. We all love banoffee pie in this family, so instead of doing one big pie, I made them individually in plastic cups.
This dessert couldn’t be any easier to put together! To make these Banoffee Pudding Cups you will need…
Banoffee Pudding Pot Ingredients
Makes 12 cups
- 1 packet of oaty biscuits (I use Hob-Nobs)
- 100g pecans, chopped (optional)
- 1-2 x 397g cans ready made caramel (I use Carnation)
- 3-4 bananas, sliced or cut into small pieces
- 500ml double cream, whipped
- sprinkles or chocolate curls to decorate
- 12 x 200g/8oz plastic cups
Start by putting the biscuits into a plastic bag and crushing with a mallet or rolling pin. You could also pulse in a food processor, but don’t let them go completely fine – you want some texture. I sometimes put crushed up pecans into my base which give another flavour. I chop them roughly, but again, they could go in a food processor to cut them down to size.
Divide the biscuit (and pecans if using) mixture up between the 12 plastic cups. If making a big pie I would use butter to hold this together, but I omitted that for these individual cups.
In a bowl place the caramel, and add the chopped bananas. You can either slice or cut the bananas into pieces – your choice! I sometimes throw chopped pecans into this layer as well Give everything a good stir and then divide the sticky mixture between the 12 cups.
Finally, whip up the double cream (which doesn’t need to have any sugar added as the caramel is very sweet!) until it holds stiff peaks and pipe or spoon over the caramel layer. Add sprinkles or chocolate curls to the top for decoration…and enjoy!