Banoffee trifle recipe

  • Serves 4
  • 15 mins to prepare
  • 593 calories / serving
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Cut the date and Madeira cake into 2cm cubes and place in the bottom of 4 individual glasses (about 300ml water capacity) or a glass trifle bowl (about 1.2 litre water capacity). Slice two bananas and toss with 2 tablespoons of the lemon juice and the Baileys and spoon over the cake to cover.  

Reserve 1 tablespoon of the remaining lemon juice stir the remainder into the caramel until smooth and creamy.  Whip the cream and pour the caramel mixture over the top - stir once only with a spoon until rippled and spoon over the top of the bananas.  

Peel the last banana, slice and toss with the reserved lemon juice and use to decorate the trifles. Scatter with dark chocolate shavings if liked and serve immediately.

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  • Ingredients

  • 170g madeira cake
  • 3 large bananas
  • 4tbsp Baileys
  • juice of 1 lemon
  • 6tbsp carnation (cook with) caramel
  • 300ml half fat double cream
  • dark chocolate shavings to decorate (optional)
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  • Energy 2482kj 593kcal 30%
  • Fat 28.6g 41%
  • Saturates 21.2g 106%
  • Sugars 60g 67%
  • Salt 2.2g 9%

of the reference intake
Carbohydrate 75.5g Protein 4.1g Fibre 0.4g

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