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Rice pudding banoffee cups recipe
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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
Ingredients
- 8 gingernut biscuits, roughly crushed
- 2 bananas, sliced into 1cm rounds
- 100g caramel
- 400g tin rice pudding
- 1 flake chocolate bar
Each serving contains
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Energy
1425kj
337kcal
17%
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Fat
8g
11%
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Saturates
4g
22%
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Sugars
40g
44%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 59g
Protein 6.6g
Fibre 1.8g
Method
1. 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.
2. 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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