Banana loaf trifle

Banana loaf trifle

Serves 4
Preparation: 10 min
Cooking: 20 min
500 g banana loaf

CUSTARD
6 egg yolks
100 g caster sugar
250 ml (1 c) milk
250 ml (1 c) cream
5 ml (1 t) vanilla essence
5 ml (1 t) honey

SAUCE
350 g frozen mixed berries
juice of ½ lemon
30 ml (2 T) caster sugar
2 ml (½ t) vanilla essence

Directions
1 Cube the banana loaf.
2 Custard: In a bowl whisk the egg yolks and sugar until pale.
3 Heat the milk and cream gently in a saucepan until close to boiling point. Add a little at a time to the egg mixture, stirring well after each addition.
4 Return the custard to the saucepan and bring to the boil over low heat, stirring constantly with a wooden spoon. As soon as it’s thick (it should coat the back of the spoon), remove from heat and pour into a jug. Stir in the vanilla essence and honey and set aside to cool.
5 Sauce: Put the berries, lemon juice, half the sugar, the vanilla essence and 60 ml (¼ c) water in a saucepan, cover and cook over medium heat for 8 minutes or until the berries are soft. Stir the sauce, mashing the berries. Taste and add the remaining sugar if needed. Set aside.
6 Divide half the banana loaf cubes among 4 serving glasses. Top with half the custard and half the sauce. Repeat the layers.