Salted Caramel Banoffee Pudding Pots

  • Level: Intermediate
  • Total: 40 min (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
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Salted Caramel:

200 grams/7 ounces superfine sugar

1 tablespoon honey or golden syrup (helps prevent crystals from forming) 

1 teaspoon butter 

200 milliliters/7 ounces cream 

1 teaspoon flaky sea salt 

Pudding Pots:

8 to 10 digestive or ginger biscuits, roughly crushed

3 or 4 bananas, sliced 

200 milliliters/7 ounces cream, whipped, or 4 tablespoons double-thick cream 

Handful mixed toasted nuts, roughly chopped 


  1. For the salted caramel: Combine the sugar and honey in a heavy-based saucepan over a medium-low heat. Cook until the sugar starts to melt, gently swirling the pot from to time to redistribute the heat and the melted sugar. Take care that the sugar doesn't burn; if the saucepan is getting too hot, remove it from the heat from time to time.
  2. Once all the sugar has melted, remove the pan from the heat and add in the butter and cream, whisking continuously as you do so--take care as the mixture will bubble furiously. Once everything is combined, return the saucepan to the heat for a minute or two, or until the sauce is silky smooth and has thickened to your liking. If there are any lumps at this stage, continue stirring over a low heat for a few minutes¿most should dissolve, and any that remain can be strained out before cooling.
  3. Stir in the sea salt; taste¿be careful, the caramel will be extremely hot¿and add more as needed. Strain the caramel to remove any undissolved lumps, and then set aside to cool slightly before serving, or store in sterilized glass jars in the fridge for up to two weeks. (Makes about 2 cups.)
  4. For the pudding pots: Divide the crushed biscuits among four small glasses. Layer each glass with some sliced bananas, 2 tablespoons salted caramel, and some whipped cream and toasted nuts.
  5. Serve immediately with extra salted caramel on the side.

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