Banana and Rum Trifle

    1 hour 45 min

    This delicately spiced trifle calls for sponge lightly soaked in rum for a perfect quick and easy pud.


    Essex, England, UK
    41 people made this

    Serves: 6 

    • 75ml dark rum
    • 6 trifle sponges, split lengthways
    • 1/2 (500g) tub vanilla custard
    • 3 bananas, peeled and sliced
    • 2 teaspoons freshly grated nutmeg
    • 1 teaspoon cinnamon
    • 1 (284 ml) pot double cream, whipped

    Prep:15min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:1hr45min 

    1. Place the rum in a shallow dish. Quickly dip 4 sponge halves in the rum and place in the base of a glass trifle bowl. Spoon over 1/3 of the custard. Arrange 1/3 of banana slices on top. sprinkle with nutmeg and cinnamon. Spoon over 1/3 of the whipped cream. Repeat process twice more, ending with a layer of whipped cream sprinkled with nutmeg and cinnamon. Refrigerate for 1 hour (or up to 4 hours) before serving.

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    Reviews in English (2)


    Very nice trifle, so easy and quick to make. You can make it in minutes. It looks good and impressive. It taste really nice too.  -  29 Dec 2009


    This is a lovely trifle recipe. Since it is Christmas I added extra touch of Tia Maria to it. I made the trifle in idividual galsses, and I added toasted almonds and a chocolate shape to decorate.  -  23 Dec 2009