Cookbook corner: Banoffee mess cups
This dessert is great! It’s so easy and quick to make but looks stunning in the individual serving glasses and tastes amazing. It’s also a great recipe for the kids to help with too. We like making it in Martini style glasses as you can see the layers but it works just as well in our vintage teacups, so choose your serving dish depending on what effect you want to create. Our recipe is for 6 but just adjust the ingredients depending on how many you are making.
Ingredients (serves 6)
6 digestive biscuits
Carnation Caramel Drizzle – depending on the size of the glass, you will need a just enough to cover the banana
30g melted butter
300g double cream
2 bananas sliced in rounds
1/2 teaspoon vanilla essence
Grated chocolate for decoration or some Matchmakers
Edible glitter
6 Martini glasses or similar
Method
Crush 1 digestive biscuit into each glass.
Melt 30g butter then spoon a little over the crushed biscuit.
Cover the biscuit with banana rounds – a martini glasses usually has space for about three rounds.
Cover the banana with the caramel drizzle sauce.
Whip the double cream till thick, add vanilla essence and if you wish some grated chocolate.
Spoon the whipped cream over the caramel or pipe through a piping bag for a more decorative effect.
Decorate with a matchmaker cut in half standing in the cream or with more grated chocolate.
For that finishing touch, sprinkle edible gold glitter over the matchmaker.
Head over to our YouTube channel to watch Carole in action.
