Banoffee Pudding Cups
with DIY Toffee Sauce- Wheat
- Milk
- Egg
- Sesame
- Crustaceans
- Milk
- Egg
- Sulphites
- Wheat
- Fish
- Mustard
- Soy
- May contain traces of allergens
- Barley
- Oats
- Rye
- Gluten
- Triticale
- Tree nuts
- Peanuts
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!
Ingredients
125 mL
Banana Sauce
(May be present: Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy)
1 cup
Graham Cracker Crumbs
(Contains: Wheat May be present: Milk, Egg, Sulphites, Soy, Barley, Oats, Rye, Gluten)
237 mL
Milk
(Contains: Milk)
237 mL
Cream
(Contains: Milk)
18 g
Cornstarch
(May be present: Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy, Triticale, Tree nuts, Peanuts)
3 unit(s)
Egg
(Contains: Egg)
½ cup
White Sugar
(May be present: Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy, Tree nuts, Peanuts)
½ cup
Brown Sugar
(May be present: Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy, Tree nuts, Peanuts)
1 unit(s)
Honey
Not included in your delivery
0.56 tsp
Salt*
7 tbsp
Butter*
Nutrition facts
Utensils
Cooking Steps
- 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.
