Banana pudding trifles

Method

• step 1

  Start by making the banana crème pat. Put the sliced bananas in a large saucepan and scatter in the 3 tbsp brown sugar. Cook over a medium heat for 8-10 mins until the mixture is bubbling, the sugar has turned into a light golden caramel and the bananas have broken down into smaller pieces. Add the milk and cream. When the mixture just comes to a simmer, cover with a lid, remove from the heat and leave to infuse for at least 1 hr, or cool completely and chill overnight.

• step 2

  Put a fine metal sieve over a large jug and sieve the banana mixture, catching the liquid in the jug. Use a spatula to press every bit of liquid out of the bananas that you can. Return the liquid to the saucepan over a low heat until just steaming. Rinse the sieve – you will need it later.

• step 3

  Whisk the egg yolks, sugar, vanilla, cornflour and a pinch of salt together in a large heatproof bowl until pale and creamy. Slowly whisk in the warm banana-infused cream until smooth.

• step 4

  Return the custard to the pan and put over a medium heat. Cook for 7-8 mins, whisking vigorously until bubbling and thickened. It will look lumpy – just continue to beat it until it is very thick and smooth. Sieve into a large, clean, heatproof bowl, then cover with baking parchment to prevent a skin forming. Leave to cool completely, then chill until fully cold.

• step 5

  Beat the cold custard using a spatula to loosen. Gently whip 150ml of the double cream to soft peaks in a second bowl, then gently whisk it into the custard until the mixture holds soft peaks. Set aside.

• step 6

  To assemble the trifles, whip the rest of the double cream with the icing sugar and vanilla until soft, billowy and just holding a peak. Divide the banana cake pieces between four 200ml individual trifle dishes, then pour 1 tbsp rum over each. Arrange the banana slices on top of the cake. Spoon over the custard, then the whipped cream, swirling it gently into a soft peak. Scatter over the hazelnuts. Chill for 1 hr, then serve. Best served the day it’s made, but will keep chilled for up to a day.