Name: Butterscotch and banana trifle
Yield: 4 servings
Cuisine: Boil
Ingredients: 25.00 g butter; 40.00 g brown sugar; 25.00 g treacle sugar; 75.00 g golden syrup; 75.00 ml cream fresh; 5.00 ml vanilla essence; 8.00 sponge finger biscuits; 75.00 ml sherry or orange juice; 4.00 bananas medium; 125.00 ml readymade custard; 175.00 ml cream fresh; 25.00 g brazil nuts chopped

Recipe Disclaimer

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Ingredients (12)

SAUCE

25.00 g	butter
40.00 g	brown sugar
25.00 g	treacle sugar
75.00 g	golden syrup
75.00 ml	cream — fresh
5.00 ml	vanilla — essence

FILLING

8.00	sponge finger biscuits
75.00 ml	sherry — or orange juice
4.00	bananas — medium
125.00 ml	readymade custard
175.00 ml	cream — fresh
25.00 g	brazil nuts — chopped

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Method:

1. Put butter, both sugars and syrup in a small saucepan. Heat gently to allow sugars to dissolve slowly, stirring occasionally, for about five minutes. Cook for a further five minutes. Gradually add cream and vanilla essence and mix thoroughly. Cool.
2. Sandwich biscuits together with sauce and arrange in the bottom of a litre bowl. Ladle sherry over biscuits and allow it all to be soaked up.
3. Slice bananas and scatter on top. Pour remaining butterscotch sauce evenly over bananas. Top with custard. Cover with plastic wrap and chill.
4. Whip the cream and spread over trifle. Cover with plastic wrap and refrigerate until needed. Top with nuts before serving.