Exact quantities, then the method.
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.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tetley Digestive Biscuits, 40 Tea Bags 80g
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