Butterscotch and banana trifle

Recipe from: 1/1/2001 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • SAUCE
  • 25
    g
    butter
  • 40
    g
    brown sugar
  • 25
    g
    treacle sugar
  • 75
    g
    golden syrup
  • 75
    ml
    fresh cream
  • 5
    ml
    vanilla essence
  • FILLING
  • 8
    sponge finger biscuits
  • 75
    ml
    sherry or orange juice
  • 4
    medium bananas
  • 125
    ml
    readymade custard
  • 175
    ml
    fresh cream
  • 25
    g
    Brazil nuts, chopped
 

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.
 

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