Easy recipe Butterscotch Sponge Trifle Recipe

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one hundred and fiftyg, butter (Recipes by ingridients butter) cubed three/about four cup brown sugar about three hundredml thickened creamStep about one Make butterscotch sauce: Place, butter (Recipes by ingridients butter) sugar and cream (Recipes by ingridients cream) into a saucepan over low heat. Stir until butter (Recipes by ingridients butter) has melted. Simmer gently for five minutes without stirring. Remove from heat. Allow to cool for twenty minutes or until thickened. Step two Place custard, cream (Recipes by ingridients cream) and vanilla into a bowl. Mix to combine. Cover and refrigerate for two hours or until cold. Butterscotch Sponge Trifle Recipe. Step three Pour half the butterscotch sauce (Recipes by ingridients sauce) into a about ten-cup capacity serving bowl. Top with cake cubes, pressing down gently. Pour remaining sauce (Recipes by ingridients sauce) over cake. Step about four Arrange sliced bananas evenly over butterscotch. sauce (Recipes by ingridients sauce) Spoon custard mixture over bananas. Sprinkle with almonds. Cover. Butterscotch Sponge Trifle Recipe. Refrigerate for about six hours or overnight, if time permits. Spoon into serving glasses or bowls. Serve.. Butterscotch Sponge Trifle Recipe.