Banoffee Pie Jars

Banoffee is one of my favourite desserts ever! I love the combination of the crunchy biscuits with the soft banana, the sweet caramel sauce and freshly whipped cream. Just perfection.

Hands-on time 20min plus 1 hour chilling. Makes 4.

FOR THE BISCUIT LAYER: • 60g digestive biscuits • 30g unsalted or salted butter, melted

FOR THE CREAM LAYER: • 150ml cold double cream • 50g icing sugar • 1 tsp vanilla extract

TO ASSEMBLE: • 1 large banana or equivalent, sliced into coins • 100g ready-made caramel sauce (melted if it isn’t a runny caramel)

FOR THE BISCUIT LAYER: Put the biscuits into a food processor and process until finely crushed. Tip into a medium mixing bowl, then pour in the melted butter and mix.

FOR THE CREAM LAYER: In a large mixing bowl, whip the cream, icing sugar and vanilla extract with an electric hand mixer until soft peaks form.

TO ASSEMBLE: 1 Divide the biscuit mix between 4 jars or glasses, saving about 1 heaped tablespoon of the mix to decorate, and press it down gently. 2 Split the cream layer in half, then evenly divide one half between the 4 jars, piping it on to the biscuit base. 3 Place a layer of banana slices on top of the cream, then drizzle over the caramel sauce, saving about 4 teaspoons of the sauce to decorate. 4 Divide the remaining whipped cream mix between the 4 jars. 5 Decorate with a sprinkle of the remaining biscuit mix, a drizzle of caramel sauce and a slice of banana. 6 Chill in the refrigerator for 1hr for best results or serve straight away 7 Store in a fridge for up to 3 days.