Butterscotch Sponge Trifle

Ingredients (serves 6)

• 500g carton vanilla custard
• 300ml pure double thick cream
• 1 teaspoon vanilla essence
• 450g packet Madeira cake, ends removed, roughly broken into 3cm cubes
• 2 bananas, peeled, sliced
• 50g slivered almonds, toasted

• Butterscotch sauce

• 150g butter, cubed
• 3/4 cup brown sugar
• 300ml thickened cream

Method

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.
2. Place custard, cream and vanilla into a bowl. Mix to combine. Cover and refrigerate for 2 hours or until cold.
3. Pour half the butterscotch sauce into a 10-cup capacity serving bowl. Top with cake cubes, pressing down gently. Pour remaining sauce over cake.
4. 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.