First posted: Jan 29, 2016

Salted Caramel Banoffee Pudding Pots



Cooks in:        Serves:4 cups

For the Salted Caramel
  • 200g castor sugar
For the Banoffee Pudding Pots
  • 8-10 digestive or ginger biscuits, roughly crushed (or biscuits of your choice)
  • 3-4 bananas, peeled and sliced
  • 2-3 Tbsp salted caramel per person, warmed
  • 200ml fresh cream, whipped (or 4 Tbsp double-thick cream)
  • Handful mixed toasted nuts, roughly chopped

What to do

For the Salted Caramel
1. Add the castor sugar and honey to a heavy-based saucepan over a medium-low heat, and cook until the sugar starts to melt. Gently swirl the pot from to time to redistribute the heat and the melted sugar. Take care that the sugar doesn’t burn, as this will affect the taste of your caramel. If the saucepan gets too hot, remove it from the heat from time to time.

2. Once all the sugar has melted, remove the pot from the heat and add in the butter and cream, whisking continuously as you do so. Take care as the mixture will bubble furiously as you add the butter and cream. Once everything has combined, return the saucepan to the heat for a minute or two, or until the sauce has thickened to your liking and is silky smooth. If there are any lumps at this stage, continue stirring over a low heat for a few minutes and most of them should dissolve. Any remaining lumps can be strained out before cooling.

3. Add in the salt 1 tsp at a time, according to your taste (be careful when tasting, the mixture will be extremely hot). Remove the saucepan from the heat, strain out any lumps that have not dissolved and leave to cool slightly before serving, or store in sterilised glass jars in the fridge for up to two weeks.

For the Banoffee Pudding Pot
1. Divide the crushed biscuits between 4 small glasses. Then layer in the bananas, caramel, whipped cream and toasted nuts.

2. Serve immediately with extra salted caramel on the side.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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