Name: Butterscotch Sponge Trifle Recipe
Total time: 530 min
Yield: 6
Cuisine: British

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Celebrate the festive season is style with this decadent trifle which is filled with bananas, almonds, and cake drenched in a rich butterscotch sauce. 

How to make Butterscotch Sponge Trifle Recipe

O'Callaghan Family

Crawler

British

<p>Celebrate the festive season is style with this decadent trifle which is filled with bananas, almonds, and cake drenched in a rich butterscotch sauce. </p>

Carton vanilla custard

Pure double thick cream

Vanilla essence

Packet madeira cake,  ends removed,  roughly broken into 3cm cubes

Bananas,  peeled,  sliced

Slivered Almonds,  Toasted

Butter,  Cubed

Brown sugar

Make butterscotch sauce:place butter, sugar and cream into a saucepan over low heat. Stir until butter has melted. Simmer gently for 5 minutes without stirring. Remove from heat. Allow to cool for 20 minutes or until thickened.

step 1

Place custard, cream and vanilla into a bowl. Mix to combine. Cover and refrigerate for 2 hours or until cold.

step 2

Pour half the butterscotch sauce into a 10-cup capacity serving bowl. Top with cake cubes, pressing down gently. Pour remaining sauce over cake.

step 3

Arrange sliced bananas evenly over butterscotch sauce. Spoon custard mixture over bananas. Sprinkle with almonds. Cover. Refrigerate for 6 hours or overnight, if time permits. Spoon into serving glasses or bowls. Serve.

step 4

Taste