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Bruleed Mandarin and Banana Trifle

Don't grill the sugar topping too far In advance or the caramel will soften.

ingredients

serves 4 - 6
2 x 298 g cans mandarins in natural juice, drained, reserving the juice from 1 can
3 tablespoons brandy
2 bananas, sliced
125 g (5 oz) Madeira cake, sliced thinly
150 ml (1/4 pint) double cream, whipped
50 g (2 oz) soft brown sugar, to finish

for the custard

410 g can Evaporated Milk
1 vanilla pod or 2 teaspoons vanilla essence
2 tablespoons caster sugar
2 tablespoons custard powder

method

1. Place the mandarins in a bowl with the reserved juice and brandy. Leave to stand for 30 minutes.

2. Layer the mandarins, bananas and Madeira cake in a heatproof, 1.1 litre (2 pint) serving bowl, soaking the cake in the juices.

3. Beat the cold custard briefly then fold in the whipped cream. Spoon over the trifle. Sprinkle the surface with the brown sugar, then chill for at least 45 minutes.

4. To finish, place under a hot grill until the sugar caramelizes. Chill for a further 30 minutes before serving.

custard

1. Place the Milk, vanilla pod or essence and sugar in a saucepan.

2. Blend the custard powder with water to form a paste.

3. Add the custard paste to the pan and place over a low heat, whisking continuously until the custard has boiled and thickened. Remove the vanilla pod, if using and serve immediately.

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