PREP TIME: 10 MINS
CALS: 535 FAT: 35G
SAT FAT: 19G
CARBS: 48G
Banana pudding
SERVES 6
With a handful of shop-bought ingredients, this creamy pud comes together in minutes.
HOW TO DO IT
1 Spoon half the custard into the base of the serving dish. Top with half the crushed biscuits, then add a layer of sliced banana rounds.
2 Scatter over a third of the raspberries, then cover with the remaining custard.
3 Layer on most of the remaining biscuit, but reserve a little for decoration. Top with the remaining sliced banana rounds and another third of the raspberries. Cover with cling film and chill overnight at this stage, if preparing ahead.
4 When you’re ready to serve, lightly whip the cream and spoon it generously over the fruit. Top with the banana halves, remaining raspberries and any reserved biscuit crumbs. Drizzle with honey, if using, and serve promptly.
TIP: IF MAKING AHEAD, ADD THE FINAL LAYER OF BANANA JUST BEFORE SERVING.
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