banoffee in a jar

serves 8, prep 10 mins plus chilling, no cook

for the biscuit base
50g unsalted butter, melted 125g digestive biscuits, crushed For the filling
85g unsalted butter
50g light soft brown sugar
220g jar Bonne Maman Salted Caramel

for the topping
300ml double cream
1 tsp strong black coffee, cold
3 medium ripe bananas, sliced and tossed in a squeeze of lemon juice
plain chocolate curls or shards, to decorate

To make the base, stir the butter into the biscuits. Divide the mixture between 8 x 220g jars, then press into the base of each with the back of a spoon. Chill for 10 mins.

For the filling, slowly melt the butter and sugar together in a small, non-stick saucepan and stir with a wooden spoon to dissolve the sugar. Stir in the Bonne Maman Salted Caramel and bring to the boil, stirring all the time until very smooth. Pour an equal amount into each of the jars and leave to cool and set.

Once the caramel filling has set, make the topping. Whip the cream until it just begins to hold its shape. Fold in the coffee and continue whisking until the cream is lightly whipped. Spoon the bananas on top of the caramel in each jar, followed by the whipped cream. Sprinkle over the chocolate. The base and filling will keep covered in the fridge for 2-3 days. Once you add the topping, serve within 2-3 hrs.