• 4 x 7.5cm/3in rounds honey and ginger loaf (or any sweet loaf cake)
  • 2 tsp bacardi
  • 2 bananas, peeled and sliced
  • 1/2 custard apple,peeled and seed removed
  • 100ml/3fl.oz. ice cream
  • 55g/2oz caster sugar
  • 100ml double cream
  • 30g/1oz chopped walnuts

1. Scatter the sugar over the base of a clean small non-stick saucepan.2. Gently melt the sugar until caramel in colour.3. Place a 7.5cm/3in round cutter on two small serving plates4. Place a round of cake/loaf in the base of each ring5. Top each round with half a teaspoon bacardi, then half a sliced banana, quarter of the custard apple, quarter of the ice cream, another round of loaf, and finally sliced banana6. Swirl the cream and walnuts into the caramelised sugar7. Remove the metal rings leaving the stacked trifle8. Serve each drizzled with caramel sauce, scoop of ice cream and top with walnuts Recipe by Brian Turner on BBC TV's Ready, Steady, Cook.