Butterscotch And Banana Trifle With Madeira Recipe

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Servings: 6

Ingredients

Cost per serving $1.17 view details
  • 3 med bananas
  • 150 ml Madeira
  • 8 x trifle sponges
  • 150 gm golden brown syrup
  • 50 gm butter
  • 75 gm soft brown sugar
  • 50 gm golden brown granulated sugar
  • 150 ml double cream a few drops vanilla extract
  • 1 x quantity english custard (qv)
  • 50 gm pecan nuts
  • 275 ml double cram
  • 1 3/4 lt glass trifle bowl.

Directions

  1. Make the butterscotch sauce and to do this place the golden brown syrup butter and sugars in a small saucepan.
  2. Place over a gentle heat and allow to slowly heat and dissolve giving it a stir from time to time that will take 5 to 7 min.
  3. Let it continue to cook for about 5 min then gradually stir in the double cream and vanilla extract till well combined.
  4. After which let it cold.
  5. While its cooling make the custard.
  6. To assemble the trifle begin by first of all splitting the trifle sponges in half lengthways spread cash half with butterscotch sauce then re form them into sandwiches.
  7. Cut each one across into three and arrange the pcs in the base of the glass bowl. Make a few stabs in the sponges with a sharp knife and carefully pour the Madeira all over them distributing it as proportionately as you can.
  8. Then set aside to allow the sponges to soak it all up about 20 min.
  9. Peel and slice the bananas into chunks about 5mm thick scatter these all around the sponges then pour the temaining butterscotch sauce as proportionately as possible all over.
  10. Pour the custard in next then cover the bowl with clingfilm and let the whole lot refrigeratein the fridge to hard up.
  11. Preheat the grill line the grill pan with foil and toast the pecan nuts carefully for about 4 min watching them all the time as they burn easily.
  12. After which whip the double cream to the floppy stage spread it all over the trifle scatter the toasted nuts on top recover and refrigerateuntil needed.
  13. Note: This is best made the day you want to serve it. I used to scatter the nuts on just before serving but forgot them so many times which I now put them on directly after the cream.
  14. Its wickedly rich and quite wonderful not for an everyday event but perfect sometimes for those really special days. The best way to measure the syrup is to first weigh the saucepan on its own keep it on the scales then add in a 150g weight and pour the syrup straight in.
  15. Serves 6

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Nutrition Facts

Amount Per Serving %DV
Serving Size 146g
Recipe makes 6 servings
Calories 357  
Calories from Fat 130 36%
Total Fat 14.98g 19%
Saturated Fat 7.65g 31%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 87mg 4%
Potassium 243mg 7%
Total Carbs 50.73g 14%
Dietary Fiber 1.4g 5%
Sugars 37.96g 25%
Protein 1.65g 3%
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