Let’s set the scene: you’re hosting a New Year’s Eve party. You still have hours until the big countdown begins, but you’ve forgotten to make a dessert. Never fear: there’s hardly any cooking involved in this banoffee trifle, and it’s all about the celebration – just stick a few sparklers in it and get back to the party. Have an easy, happy new year.

Prep 20 min

Cook 20 min

Serves 12

For the toffee sauce

150ml double cream

40g unsalted butter

50g light muscovado sugar

¼ tsp fine sea salt

For the brittle

230g caster sugar

20g unsalted butter

150g mixed nuts, roughly chopped



For the trifle

600g extra-thick double cream

100ml Baileys

400g chocolate digestives, broken

5 large bananas, peeled and sliced

2 x 500g ready-made vanilla custard

To finish

75g dark chocolate, grated

Melt the cream, butter and sugar in a medium-sized saucepan, then leave it to bubble and turn a toffee sauce-like colour. Add the salt to taste, and set aside.

Put four tablespoons of water into a saucepan and slowly add the caster sugar, stirring with a whisk or spatula, until combined. Cook over a medium heat until the sugar turns a deep amber colour. Remove the pan from the heat and quickly stir in the butter. Tip in the nuts and stir until they’re well-coated in the sugar.

Carefully pour the sugary nuts on to a silicone mat or a tray lined with baking paper and leave to cool. Once cool, smash into shards.

Mix the cream with three tablespoons of Baileys and set aside. Divide the broken biscuits over the bottom of a large dish. Drizzle more Baileys over the biscuits, top with the sliced banana, custard and Baileys-infused cream. Squiggle over some caramel sauce and finish with grated chocolate. Pop in the fridge until needed. When ready to serve, top with shards of brittle (and some sparklers).