If you only want to make enough for one banoffee pie in a jar, reduce the ingredients to 1/12 of the original quantities and layer up. Can I make banoffee pie the night before? Will it keep overnight?

Heavy cream has a fat content of around 36%. Whereas British double cream has a fat content of 48%. The topping– coconut whipped cream. I got this idea from my friend, Ronnie. It’s life-changing. To make the coconut whip, you need coconut cream. What’s that, you ask? Well. All you need to do is place a can of coconut milk in the fridge overnight. It will separate into a solid portion and a liquid portion. Scoop that white, creamy solid mass out, leaving behind the water – and whip it good. Make sure not to shake the can before using- because if thecream is too liquidy, it will not whip properly. I made this for Easter, it was so good but I did need to tweak it some. The crust was fine, and since the pudding is not too sweet, it added a nice contrast. My pie pan was smaller than the one indicated. I made the pudding as in the recipe, but needed another batch. On the second batch of pudding, I added an additional 1/2 C milk and increased the Cornstarch to 3 T. I also added an additional 1/2 C milk whisked into the eggs, which helped the yolk cornstarch mix blend into the pudding mix with WAY less lumps. These were the only tweaks, but next time I will add sliced bananas in the pudding mix. Crush the biscuits in a food processor or place in a food bag and bash with a rolling pin until you have fine crumbs. Place the biscuit crumbs in a bowl and pour over the melted butter. Stir until well combined and the mixture is the consistency of damp sand.Take the whole mixture and press it into the bottom of a cheesecake pan and let it chill in the fridge. I think banoffee pie is far superior when enjoyed right after making, but if properly stored in the refrigerator, your banoffee pie should keep for 2-3 days. Can I leave this recipe out on the counter? There are no ingredients in this recipe that should pose a risk during pregnancy, as long as you follow good food hygiene and safety practices, use ingredients that are fresh and "in date", and ensure that everything is properly stored.

Chill in the fridge, then transfer to an ice-cream maker (if you have one) and churn, or cover and put in the freezer until frozen, whisking every half hour to stop ice crystals forming. Spoon the buttercream into a piping bag fitted with a large, star nozzle. Starting from the outside, pipe tall swirls of buttercream on top of the cupcakes by holding the piping bag upright and moving in a circular motion inward and upwards. Different stoves have different settings and while we all refer to low, medium and high heat, in reality, this can vary quite a lot. You need to use your judgement to see when the caramel is ready. What takes 10 minutes for one person might take 5 for another and 20 for another! Melt the butter and sugar together in a pan, and stir to dissolve the sugar. Add the dulce de leche and the salt and bring to the boil, stirring constantly until smooth. Pour over the base, and chill for an hour. This recipe has a sweet biscuit and caramel layer, but the fresh bananas, unsweetened whipped cream and bitter dark chocolate shavings balance everything out perfectly.Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor. That said, things have changed a lot since 1972. Dowding's pet hates are "biscuit crumb bases and that horrible cream in aerosols" – his base is made from shortcrust pastry, like the recipe in Lily Vanilli's Sweet Tooth, although she adds lemon zest and nutmeg to hers. Jamie Oliver goes for a ready-made pie case, but then he is aiming for speed in 30 Minute Meals, and Annie Bell and Simon Rimmer both go for the dreaded biscuit bases, made from crushed digestives welded together with melted butter.