Banana Butterscotch trifle
Ingredients (serves 4 cups)
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1 cup vanilla custard (bought or made using directions on packet)
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150ml thickened cream
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small splash of rum or sweet sticky dessert wine for each cup (optional)
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150g packet cake cut into smaller 3cm pieces
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3 medium bananas, peeled, sliced
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75g slivered almonds, toasted
Butterscotch sauce
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75g butter, cubed
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2/3 cup brown sugar
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150ml thickened cream
Method
Step 1 - 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 2 - Whip cream with 1 tablespoon of sugar
Step 3 - Get 4 x 250ml cups and add sponge at the bottom. Splash a small amount of rum on sponge (about 1 teaspoon). Layer with butterscotch sauce, then thinly sliced banana pieces (about 5 pieces). Then add custard, more bananas and butterscotch sauce. Then top with whipped cream, a little more butterscotch sauce and toasted flaked almonds (cooled).
Step 4 - Cover and refrigerate for a few hours (overnight if the sponge is very stale).