Banoffee Pudding Cups
Serves 4 | with DIY Toffee Sauce
A winning combination of DIY banana pudding, salted toffee sauce and buttery graham crumble, these pudding cups are a fun take on the classic banoffee pie!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 mL
Banana Sauce
1 cup
Graham Cracker Crumbs
(Contains Gluten)
237 mL
Milk
(Contains Milk)
237 mL
Cream
(Contains Milk)
2 tbsp
Cornstarch
3 unit(s)
Egg
(Contains Egg)
⅓ cup
White Sugar
100 g
Brown Sugar
1 tbsp
Honey
Not included in your delivery
7 tbsp
Butter*
(Contains Milk)
0.56 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, gather all required tools. Whisk together 1/3 cup white sugar, cornstarch, 1 egg and 2 egg yolks in a large bowl until lightened and smooth, 1 min. (TIP: To separate the yolk from the white, slightly crack the egg, then use your hands to cradle the egg yolk and remove it from the white.) Set aside.Add banana sauce, milk and 1/4 tsp salt to a large pot. Bring to a simmer over medium heat, stirring constantly, 4-5 min.Slowly whisk 1/2 cup hot banana-milk mixture into the bowl with sugar and eggs until smooth. Pour this combined mixture back into the pot with remaining banana-milk mixture.
Bring banana pudding to a gentle boil over medium-high heat, stirring constantly with a spatula, until pudding thickens. Continue to cook while stirring constantly for 1 min.Remove from the heat, then whisk in 1 tbsp butter.Transfer pudding to a large heatproof bowl and place a piece of plastic wrap directly over the surface. Place in the fridge until cool, 1-2 hr.Meanwhile, add 4 tbsp butter and brown sugar to a medium pot over medium-high heat. Cook, stirring constantly, until mixture comes to a simmer, 2-3 min. Reduce heat to medium and continue to cook until mixture is smooth and glossy, 1-2 min.
Slowly stir in 1/3 cup cream, until fully incorporated. (NOTE: Make sure to add cream slowly to avoid splattering.) Stir in 1/4 tsp salt, then continue to cook until thickened and slightly reduced, 2-3 min. Remove from the heat set aside to cool to room temperature.While toffee sauce cools, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter, then swirl to melt. Stir in graham cracker crumbs and a pinch of salt. Cook, stirring often, until crumbs are toasted, 1-2 min. Stir in honey. Gently shake or swirl the pan to create pea-sized crumbs. Remove from heat, then transfer graham cracker crumble to a small plate to cool.
When all components are fully cool, whip remaining cream until stiff peaks using a whisk. Gently fold whipped cream into banana pudding mixture.Add 3 tbsp banana pudding to the bottom of a bowl or glass, followed by 2 tsp tbsp toffee sauce and 1 tbsp graham cracker crumble. Repeat the layering process, finishing with 1/2 tbsp toasted graham cracker crumble on top.Repeat the process with 3 more glasses or small bowls.Place banoffee pudding cups in the fridge to chill until ready to serve.
