Butterscotch sponge trifle recipe
|Photo: Butterscotch sponge trifle recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Butterscotch sponge trifle Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Butterscotch sponge trifle.
Celebrate the festive season is style with this decadent trifle which is filled with bananas, almonds, and cake drenched in a rich butterscotch sauce.
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
150g butter, cubed
3/4 cup brown sugar
300ml thickened cream
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.
Place custard, cream and vanilla into a bowl. Mix to combine. Cover and refrigerate for 2 hours or until cold.
Pour half the butterscotch sauce into a 10-cup capacity serving bowl. Top with cake cubes, pressing down gently. Pour remaining sauce over cake.
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.
Super Food Ideas - July 2004 , Page 35
Recipe by O'Callaghan Family
More from Lebanese Recipes kitchen:
Black forest trifle
Christmas coconut lemon bars
White choc cheesecake with port syrup cherries
Strawberries 'n' cream trifle
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