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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
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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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