Caramel Banoffee in a Jar

Ideal to pack and carry as a great picnic pudding

For the biscuit base
  • 25g unsalted butter, melted
  • 63g sweet-meal biscuits, crushed
For the filing
For the topping
  • 150ml carton double cream
  • 1/2tsp cold, strong black coffee
  • 1 1/2 medium ripe bananas
  • squeeze of lemon
  • plain chocolate curls or shards, to decorate
  1. Stir the melted butter into the crushed biscuits and divide the crumb mixture between 4 x 220g Bonne Maman jars and chill for 10 minutes.
  2. Slowly melt the butter and sugar together in a small, non-stick saucepan and stir with a wooden spoon to dissolve the sugar.
  3. Stir in the caramel and bring to the boil, stirring all the time, until very smooth.
  4. When the caramel is cold, whip the cream until it just begins to hold its shape. Fold in the coffee and continue whisking until the cream is lightly whipped.
  5. Slice the banana and squeeze lemon over
  6. Divide the caramel between the jars and top with sliced banana, cream and chocolate.