This indulgent pudding uses ready-made banoffee cream and is simplicity itself to put together

SERVES 8
PREPARATION TIME 10-15 minutes

200 g trifle sponges
2 tablespoons Tia Maria
450 g jar dulce de leche (banoffee cream)
4-5 ripe bananas
300 ml double cream
250 ml bought, ready-made custard
100 g dark chocolate

In advance The trifle can be made around 6 hours before serving.

Break the trifle sponges into pieces and use them to line the bottom of a glass serving bowl. Spoon over the Tia Maria so that the sponges are thoroughly soaked. Pour the dulce de leche over the sponges then slice the bananas and scatter them over. Whip the cream to the soft-peak stage – it should fall into gentle folds and just hold itself together. Fold half of the whipped cream into the custard. Spread the custard mixture on top of the bananas, to the edge of the bowl, using the back of a spoon, then top with the remaining whipped cream. Grate the chocolate over the top and serve.

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DECEMBER 2004
RECIPE AMY WILCOX
PHOTOGRAPH PHILIP WEBB