Recipe: Banana Flavour Marshmallow Custard Cream Bites.

[beren_writes]

I know, a bit of a mouthful, but it's descriptive. I just came up with these and I think they are yummy so I have to share.

They are based on this recipe for Raspberry and Custard Bites with two major changes - no raspberry and added banana :).

Time to make ~20mins (inc cooling time) - very easy and great for children to make. Just be warned the biscuit crumbs go everywhere.

Ingredients

• 3 standard packets custard cream biscuits (600g/21oz/2.5cups once crumbed/~54 biscuits) (you could use any hard plain biscuit/cookie and just throw in a little vanilla to give it a custardy taste if you can't get custard creams)
• 2 packets marshmallows (400g/14oz) (sorry, no idea how to convert marshmallows to cups)
• 40g/1.5oz/2.8tblsp butter
• 1 packet of banana pudding mix (59g/2oz/ 1/4cup) (I used Angel Delight because I happen to love their banana flavour)

Method

1. Put the custard creams in a food processor and blitz until fine, add the banana pudding powder and blitz again for a second to mix.
   
   [Edit: Addition from thwax FYI for anyone without a food processor - this takes a little longer, but is perfectly possible without one. I used a sturdy bowl and the end of a rolling pin like a pestle and mortar to break the biscuits up and then to get them really fine, I finished with a potato masher, twisting it as I pressed, which got rid of the small lumps.]
2. Take a small shallow tray (11x7x1inch is the size I used) - if using a metal baking tray line it with grease proof paper, if using ceramic you don't have to line it but it makes it easier to get out if you do.
3. Put the marshmallows and butter in a microwave proof dish and microwave on full power for between 1.30 and 2 mins.
4. Pour the biscuit crumbs into the melted marshmallow mixture and combine thoroughly.
5. Push into your tray until flat (you can use a rolling pin with some grease proof paper over the top of the mixture to flatten things down).
6. Put in the fridge for about ten mins until solid.
7. Turn out onto a board and peel off the grease proof, then cut into bite size pieces (I tend to get about 40ish out of the recipe).
8. Eat ;)