Kilner Jar Salted Caramel Banoffee Pie

Recipe makes 4 small jars or 2 big ones:


  • 125g Crushed Digestive biscuits
  • 50g Salted butter, melted
  • 1 tin ready made caramel
  • Pinch of sea salt
  • 2 bananas
  • 150ml double cream, lightly whipped
  • Grated dark chocolate
  • Cocoa powder


  1. Blitz the biscuits in a food processor, add the melted butter and blitz again. If you don’t have a food processor, pop the biscuits in a plastic bag and use a rolling pin to crush. Mix with the butter in a bowl.
  2. Fill the bottom of your Kilner jars with the biscuit base and leave to cool in the fridge for 10 minutes.
  3. Remove the jars from the fridge. Empty the caramel into a bowl and add a pinch of sea salt. Mix with a spoon until the caramel starts to warm and loosen. Spread the caramel over the biscuit bases and leave to chill in the fridge for a few hours.
  4. When you’re ready to serve, slice up the bananas and scatter over each. Whip the double cream until thick and heavy then layer over the bananas.
  5. Finish by sprinkling the dark chocolate over the cream and a light dusting of cocoa powder.


Recipe by Anushka at Expert
Home Tips. You can find lots more tasty recipes and food tips at Expert Home Tips. (Or catch them on Facebook:


10th July 2015

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Cinnamon & Honey Butter

This sweet butter goes perfectly with scones and croissants.

You will need:

115g unsalted butter

60g honey

¼ tsp ground cinnamon

pinch of salt


1. Make sure your butter is at room temperature and free from excess buttermilk.

2.Place your butter in a bowl and add in the honey, cinnamon and salt.

3.Using your Kilner butter paddles, combine all the ingredients and mix thoroughly.

4. Your butter is ready to be served. Serve straight away or cover with wax paper and store in the fridge. Consume within a week.

24th February 2015

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Peppermint Marshmallow Hot Chocolate in Your Favourite Kilner Jar

There is nothing better to keep warm during those cold winter nights than a sweet comforting cup of hot chocolate.

There are so many delicious flavours you can add to cocoa, but our favourite has to be peppermint.

Peppermint Marshmallow Hot Chocolate in Your Favourite Kilner Jar

You will need

Per cup of hot chocolate

2 candy canes

Peppermint flavouring

Hot chocolate powder




Heat one and a half cups of milk, in a small saucepan over a low heat.

After a couple of minutes, add 2 tablespoons of hot chocolate and stir frequently.

While the milk is gently heating, crush the candy canes using a kitchen towel and a rolling pin. Add the crushed sweet to the hot chocolate.

Next add a couple of drops of peppermint flavouring.

Once the hot chocolate begins to simmer, remove from the heat. Allow to cool for a couple of minutes.

Pour the hot chocolate into your favourite Kilner jar, drop in a couple of marshmallows  and enjoy.

TOP TIP: Add a couple marshmallows on the side for more sweetness.

Do not pour hot liquids into cold Kilner jars!

24th November 2014

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Delicious Kilner Jar Rocky Road Popcorn

 Rocky Road Popcorn


-50g salted butter

-70g popcorn kernels

-60g milk chocolate, melted

-65g mini marshmallows

-65g malted chocolate balls


-Melt the butter in a large, deep pan that has a tight fitting lid. Add the popcorn kernels and stir to ensure each one is coated in butter.

-Turn the heat down to low and place the lid on the pan. Leave to cook until you hear popping. Do not take the lid off the pan. Leave until the popping sound begins to slow down.

-Holding the lid down, shake the pan gently to avoid the popcorn burning at the bottom of the pan.

-Remove from the heat and leave the lid on for a few minutes.

-Spread the popcorn out onto a baking tray and drizzle with melted chocolate. Leave to set.

-Next add the marshmallows and malted chocolate balls and combine.

-Fill into Kilner jars as gifts for friends and family or a cheeky snack.

Recipe created by Food Network UK.

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15th October 2014

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Spiced Plum Chutney

Spiced Plum Chutney

This delicious recipe was sent to us by Michael Murray, a member of our Kilner club. If you would like to join sign up here:

Storage: 6 months

Makes 2kg


1kg plums, halved, stoned and finely chopped

3 onions, finely chopped

100g dried cranberries or raisings roughly chopped

1 tbsp finely grated ginger

1tbsp black mustard seeds

1 tbsp ground cumin

1tbsp paprika

1tsp chilli flakes

750ml red wine vinegar

500g light muscovado sugar


1. Mix all of the ingredients apart from the sugar together in a big pan and bring to the boil.

2. Once boiling, reduce the heat, cover the pan and simmer for ten minutes to tenderise the plums

3. Add 2 tsp salt and the sugar and mix well to dissolve.

4. Keep the pan uncovered and boil the mixture for 25-30 minutes stirring every so often to avoid it sticking to the pan.

5. Add a punnet of stoned & quartered plums to the mixture & simmer for ten minutes to tenderize the plums.

6. Pour the chutney into warm sterilised jars and seal. Make sure the chutney is stored for at least 2 weeks before opening.

16th September 2014

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