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Rice pudding banoffee cups recipe

Rice pudding banoffee cups recipe

1 rating

Transform banoffee pie into elegant pudding cups. Layer rice pudding with crushed gingernut biscuits, gooey caramel and bananas. These are the perfect final course at a dinner party, or as a sweet treat to enjoy on the sofa. See method

  • Serves 4
  • 15 mins to prepare
  • 337 calories / serving
  • Vegetarian


  • 8 gingernut biscuits, roughly crushed
  • 2 bananas, sliced into 1cm rounds
  • 100g caramel
  • 400g tin rice pudding
  • 1 flake chocolate bar

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    4g 22%
  • Sugars

    40g 44%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 59g Protein 6.6g Fibre 1.8g


1. Sprinkle just under half of the biscuits into the bottoms of 4 x 300ml glasses, then lay over a third of the banana. Top with half of the caramel and half of the rice pudding. Repeat once more, ending on the rice pudding.

2. Top with the remaining bananas and sprinkling of biscuits and crumble the flake over the top to serve. They will keep for up to 12 hours in the fridge.

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