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1
Make the butterscotch sauce and to do this place the golden brown syrup butter and sugars in a small saucepan.
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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.
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3
Let it continue to cook for about 5 min then gradually stir in the double cream and vanilla extract till well combined.
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4
After which let it cold.
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5
While its cooling make the custard.
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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.
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7
Cut each one across into three and arrange the pcs in the base of the glass bowl.
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8
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.
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9
Then set aside to allow the sponges to soak it all up about 20 min.
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10
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.
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11
Pour the custard in next then cover the bowl with clingfilm and let the whole lot refrigeratein the fridge to hard up.
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12
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.
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13
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.
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14
Note: This is best made the day you want to serve it.
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15
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.
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16
Its wickedly rich and quite wonderful not for an everyday event but perfect sometimes for those really special days.
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17
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.
