Meals and Courses

  • 6 gluten-free chocolate biscuits, roughly crushed
  • 400 g (13 oz) can gluten-free caramel
  • 2 bananas, sliced
  • 150 ml (¼ pint) extra-thick double cream
  • 50 g (2 oz) gluten-free plain dark chocolate, shaved or grated

Divide the crushed biscuits between 4 tall glasses.

Spoon the caramel into each glass, then scatter over the banana slices.

Top with the cream and decorate with the chocolate. Serve immediately.

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