Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
For the pudding
- 2 cup whole milk
- 4tablespoons cornflour
- 100grams caster sugar
- 1tablespoons butter
- 1teaspoons vanilla extract
For the whipped cream
- 2 cup double cream
- 2tablespoons caster sugar
- 1teaspoons vanilla extract
- 1 pound cake
- 6 ripe bananas, cut into 5mm slices
Description
This Southern version of an English trifle often uses cookies or wafers. Here,home-made pound cake makes a far tastier version.
Method
Step 1 of 4
Preheat the oven to 190°C. First, make the pudding. In a saucepan, bring the milk almost to the boil over a high heat, then reduce the heat to a simmer. Stir in the cornflour and sugar, and whisk continuously until thickened. Remove from the heat and add the butter and vanilla. Chill.
Step 2 of 4
Cut the pound cake into 1cm thick slices and toast them on a baking tray in the oven for 10 minutes, or until both sides are well toasted. Place half the cake slices in a single layer at the bottom of a 23 x 33 cm cake pan. Top with half the banana slices.
Step 3 of 4
Pour the pudding over the first layer evenly. Add the second layer of cake and top with the remaining bananas.
Step 4 of 4
In a large bowl, whisk the cream, sugar, and vanilla extract with an electric hand whisk until stiff. Using a spatula, spread it over the bananas. Chill for 45 minutes to 1 hour before serving.
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