Banoffee pie jars
YOU WILL NEED
50g unsalted butter, melted
125g digestive biscuits, crushed
For the filling
85g unsalted butter
50g light soft brown sugar
220g jar Bonne Maman salted caramel
For the topping
300ml carton double cream
1 tsp cold, strong black coffee
3 medium ripe bananas
Squeeze of lemon juice Plain chocolate curls or shards, to decorate
DIRECTIONS
■ Stir the melted butter into the crushed biscuits and divide the mixture between 8 glass jars with lids. Chill for 10 minutes to allow the base to firm up.
■ For the filling, slowly melt the butter and sugar together in a small, non-stick pan and stir with a wooden spoon to dissolve the sugar. Stir in 200g of the caramel and bring to the boil, stirring all the time, until very smooth. Divide the caramel between the jars and leave to cool.
■ Whip the cream until it just begins to hold its shape. Gently fold in the coffee and continue whisking until the cream is lightly whipped and holds its shape.
■ Slice the bananas into a bowl and stir in the lemon juice. Spoon the bananas on top of the caramel then divide the whipped cream between the jars. Sprinkle over the chocolate curls or shards and any remaining caramel. Serve within 2-3 hours, screwing the lid back on if picnicking.