No cook PUDS

Quick and easy sweet treats prepared in 20 minutes or less

- JESSICA RANSOM

FROM 250 CALS PER PORTION

Banana pudding

A twist on a popular Southern American dessert think of it as somewhere between a trifle and banoffee pudding.

SERVES 6

READY IN 20 MINS

* 500g fresh custard

* 180g almond cantuccini biscuits or biscotti, roughly crushed

* 4 small bananas, two sliced into small rounds and two halved lengthways

* 150g raspberries

* 300ml double cream

* Clear honey, for drizzling (optional)

You will need:

* 25cm x 20cm dish

1 Spoon half the custard into the base of the serving dish. Top with half the crumbled biscuits, then adds a layer of banana rounds.

2 Scatter over a third of the raspberries then covers with the remaining custard.

3 Layer on most of the remaining biscuits, but reserve a little for decoration. Top with the remaining sliced banana rounds and another third of the raspberries. You can cover with cling film and place in the fridge 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 crumb. Drizzle with honey if using and serve.

Per Serving: 535 cals, 35g fat (19g saturated), 48g carbohydrates

FOOD ED'S TIP