Instructions: Make the butterscotch sauce and to do this place the golden syrup butter and sugars in a small saucepan.

Place over a gentle heat and allow to slowly melt and dissolve giving it a stir from time to time which will take 5 to 7 minutes.

Let it continue to cook for about 5 minutes then gradually stir in the double cream and vanilla extract until well combined.

After that let it cool.

While its cooling make the custard.

To assemble the trifle begin by first of all splitting the trifle sponges in half lengthways spread cash half with butterscotch sauce then re form them into sandwiches.

Cut each one across into three and arrange the pieces in the base of the glass bowl. Make a few stabs in the sponges with a sharp knife and carefully pour the Madeira all over them distributing it as evenly as you can.

Then set aside to allow the sponges to soak it all up about 20 minutes.

Peel and slice the bananas into chunks about 5mm thick scatter these all around the sponges then pour the temaining butterscotch sauce as evenly as possible all over.

Pour the custard in next then cover the bowl with clingfilm and let the whole lot chill in the fridge to firm up.

Preheat the grill line the grill pan with foil and toast the pecan nuts carefully for about 4 minutes watching them all the time as they burn easily.

After that whip the double cream to the floppy stage spread it all over the trifle scatter the toasted nuts on top recover and chill till needed.

Note: This is best made the day you want to serve it. I used to scatter the nuts on just before serving but forgot them so many times that I now put them on directly after the cream.

Its wickedly rich and quite wonderful not for an everyday event but perfect sometimes for those really special days. The best way to measure the syrup is to first weigh the saucepan on its own keep it on the scales then add a 150g weight and pour the syrup straight in.

Serves 6

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