These no-bake banoffee pots use Tetley Digestive Biscuits tea, a Black Tea made to taste of malty biscuit, to deepen the whole pud: a little brushed into the crumb base and a cold infusion in the cream make the pots taste properly of biscuit and caramel, and nothing goes near an oven.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the No-Bake Banoffee Pots recipe. Canonical: https://teas.co.uk/recipes/black-tea/no-bake-banoffee-pots/
It is an easy make-ahead pudding: build the bases, caramel and cream in glasses, and add the banana at the last minute so it stays fresh. If you like a sharper finish, swap the digestive base for crushed lemon shortbread, which cuts through the caramel. Serves four. For more no-bake puddings, try the biscuit-tea cheesecake or a biscuit milkshake.
You'll need
- 150g digestive Biscuits, crushed
- 60g butter, melted
- 3 Tetley Digestive Biscuits tea bags (2 for a strong brew, 1 to infuse the cream)
- 1 tin (397g) caramel or dulce de leche
- 2 ripe bananas, sliced, tossed in a little lemon juice
- 300ml cold double cream
- 1 tablespoon icing sugar
- Dark chocolate, to grate
Method
- Cold-infuse the cream: chill the 300ml of cream with one tea bag in it for an hour, then squeeze and remove the bag.
- Mix the crushed biscuits with the melted butter and press firmly into the base of four glasses.
- Brew two tea bags in 60ml of just-boiled water to a strong tea, and brush about a teaspoon over each base for a malty depth, without soaking it soggy.
- Spoon the caramel over the bases, then add the lemon-tossed banana slices.
- Whip the infused cream with the icing sugar to soft peaks and spoon over the banana.
- Grate dark chocolate on top and chill for at least thirty minutes. You can assemble up to a day ahead, but add the banana last so it stays fresh.
Want the background, not just the brew?
Brewed with: Tetley Digestive Biscuits, 40 Tea Bags 80g
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