Rice pudding banoffee cups recipe
Transform banoffee pie into elegant pudding cups. Layer rice pudding with crushed gingernut biscuits, gooey caramel and bananas. These are the perfect final course at a dinner party, or as a sweet treat to enjoy on the sofa.
See method- Serves 4
- 15 mins to prepare
- 337 calories / serving
Ingredients
- 8 gingernut biscuits, roughly crushed
- 2 bananas, sliced into 1cm rounds
- 100g caramel
- 400g tin rice pudding
- 1 flake chocolate bar
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Shop ingredientsEach serving contains
- Energy
- 1425kJ 337.0kcal
- Fat
- 8g
- Saturates
- 4g
- Salt
- 0.3g
- Sugars
- 40g
of the Reference intake
Carbohydrate 59.0gProtein 6.6gFibre 1.8g
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Method
- Sprinkle just under half of the biscuits into the bottoms of 4 x 300ml glasses, then lay over a third of the banana. Top with half of the caramel and half of the rice pudding. Repeat once more, ending on the rice pudding.
- Top with the remaining bananas and sprinkling of biscuits and crumble the flake over the top to serve. They will keep for up to 12 hours in the fridge.
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