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Naughty hot banana trifles


Treat yourself to a naughty Sunday afternoon treat in the form of these decadent hot banana trifles. Made with a splash of toffee flavoured vodka crafted in Lincolnshire.



  • 4 thick slices McVitie’s Jamaica ginger cake, cubed
  • 150ml Greek-style yogurt
  • 150ml double cream
  • 3 tbsp clear honey
  • 4 large bananas, unpeeled
  • 75g butter
  • 3 tbsp soft light brown sugar
  • 3 tbsp Fenlands toffee vodka or rum
  • 1 tbsp ginger biscuit crumbs (optional)


  1. Place the cake slices in 4 small serving bowls or glasses. Put the yogurt, double cream and honey in a separate bowl and whisk until soft peaks form. Set aside.
  2. Cook the unpeeled bananas on the BBQ or grill for 5-6 mins, turning frequently, until they are black and have softened.
  3. Meanwhile, melt the butter in a non-stick frying pan, add the sugar and vodka or rum and cook for 1-2 mins or until it’s a thick syrupy sauce.
  4. Peel the hot bananas, cut into chunks and spoon into the serving bowls. Drizzle a little hot toffee sauce into each bowl before topping with the honey cream.
  5. Drizzle the remaining sauce over the trifles and sprinkle each with a few biscuit crumbs, if using. Serve immediately.

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