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Butterscotch sponge trifle
Butterscotch sponge trifle
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Prep Time:
520 minutes
Cook Time:
10 minutes
Total Time:
530 minutes
Indulge in a luxurious festive trifle featuring ripe bananas, crunchy almonds, moist cake, and luscious butterscotch sauce.
Ingredients:
  • 500g carton vanilla custard
  • 300ml pure double thick cream
  • 450g packet Madeira cake, ends removed, roughly broken into 3cm cubes
  • 50g slivered almonds, toasted
  • 150g butter, cubed
  • 135.00 gm brown sugar
Instructions:
  • To prepare butterscotch sauce, melt butter, sugar, and cream in a saucepan over low heat. Let the mixture simmer gently for 5 minutes without stirring. Take it off the heat and let it cool for 20 minutes until thickened.
  • Combine custard, cream, and vanilla in a bowl. Refrigerate, covered, for 2 hours until cold.
  • In a 10-cup serving bowl, drizzle half of the luscious butterscotch sauce. Add a layer of cake cubes, gently pressing them down. Finish by pouring the rest of the sauce over the cake.
  • Evenly layer sliced bananas on top of the luscious butterscotch sauce. Generously spoon the creamy custard mixture over the bananas. Sprinkle with a generous amount of crunchy almonds. Cover and refrigerate for at least 6 hours, or overnight for optimal flavor infusion. Serve in elegant glasses or bowls to impress your guests. Enjoy!

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