Butterscotch And Banana Trifle With Madeira Recipe

Name: Butterscotch And Banana Trifle With Madeira Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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.

Servings: persons

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.

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.
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.
9
Then set aside to allow the sponges to soak it all up about 20 min.
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.
11
Pour the custard in next then cover the bowl with clingfilm and let the whole lot refrigeratein the fridge to hard up.
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.
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.
14
Note: This is best made the day you want to serve it.
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.
16
Its wickedly rich and quite wonderful not for an everyday event but perfect sometimes for those really special days.
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.

29737

kcal

Calories

1913

Fat

3297

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 med bananas, 150 ml Madeira, 8 x trifle sponges, 150 gm golden brown syrup, and more.

Yes, Butterscotch And Banana Trifle With Madeira Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!