How to whip cream in a jar BANANA SPLIT CREAM PUDDINGS

NO NEED FOR BEATERS – TRY THIS TRICK FOR WHIPPING THE OLD-FASHIONED WAY

So, you don’t have a mixer and you’re wondering how to whip cream by hand. Don’t worry: it can definitely be done! This handy trick for whipping cream in a jar (that your Gran would have loved!) only takes 5 minutes and is a serious washing-up saviour.

WHY A JAR?

If your summer holidays include time camping, picnicking or away from all your mod cons, then this handy tip is about to help you out when it comes to making yummy desserts. Aside from not needing a mixer, there is no mess, no whisks or beaters to cart along, and very little washing up. In fact, if you transport the cream all ready to go in the jar, you can save some serious space on your next adventure.

WHICH JAR?

You can use any glass jar with a secure lid. The important thing to remember is that the cream should only come half way up the jar, so that there’s plenty of room for it to expand as it’s whipped. Also, try to ensure the jar is as cool as possible before you start whipping. If you have access to a fridge, the easiest thing is to pop the jar into the fridge for 15 minutes before starting.

CAN I FLAVOUR IT?

Yes, simply add a little vanilla and icing sugar to the jar with the cream in the first step.

WHAT YOU’LL NEED

1 glass jar with a well-sealing lid Thickened cream

STEP 1

Add the cream to your jar, ensuring that the jar is only halfway full. STEP 2

Secure the lid and vigorously shake the jar. After 2 minutes, or when the sound changes from runny liquid shaking in the jar to a thicker sound, remove the lid and check on the progress. Continue shaking and checking in 30 second intervals until the cream is perfectly whipped.

SERVES 6. PREP 30 MINS. INGREDIENTS

• 2 cups milk

• 100g vanilla instant pudding mix

• 4 ripe bananas

• ½ pkt Marie biscuits

• 300ml thickened cream

• 1 tsp vanilla essence

• 1 tbsp caster sugar

• Crushed cashew nuts, to serve

• Caramel sauce, to serve

METHOD

1. Place milk in the bowl of a stand mixer with the whisk attachment and sprinkle over instant pudding mix. Whisk for 3 minutes until thick. Use a fork to mush 2 of the bananas. Stir through pudding mix and refrigerate until ready to assemble.

2. Slice remaining 2 bananas and set aside.

3. Place biscuits in a ziplock bag and bash with a rolling pin into a rough crumb.

4. Beat cream with vanilla and caster sugar until thick.

5. To assemble, you will need six 1cup capacity glasses. Place a layer of crushed biscuits in the base. Spoon over banana custard mixture. Place a layer of sliced bananas, then more crushed biscuits. Spoon over a second layer of banana custard to almost fill the glasses. Spoon or pipe whipped cream, then decorate with a slice of banana, a sprinkling of crushed nuts and a drizzle of caramel sauce. 6. Serve immediately.

NOTES •

You can prep all of your elements ahead of time and assemble no more than half an hour before serving.

• Keep the pudding mix and whipped cream cold in the fridge until you’re ready to assemble.

• You can use store-bought caramel sauce or ice cream topping, or make your own.