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About this recipe:
Easy, creamy, cheap and indulgent - this tasty trifle takes only 15 minutes. Use ginger biscuits of trifle sponge.
175ml (6 fl oz) double cream
500g tub custard
150g (5 oz) ginger biscuits, crushed (or can use trifle sponges)
2 medium bananas, thinly sliced
65g (2 oz) toffee sauce
Extra time:3hr chilling ›
- Whisk the cream to form soft peaks and gently fold in the custard.
- Arrange the crushed biscuits in even layers in the base of a round serving dish, top with custard, cover for and refrigerate for 3 hours or overnight
- When ready to serve, top with the sliced bananas and toffee sauce
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