- 1 cup brown sugar
- 300ml thickened cream
- 60g butter, chopped
- 1 teaspoon vanilla essence
- 450g Madeira cake
- 1 cup vanilla custard
- 4 bananas, halved, sliced diagonally
- 2 tablespoons chocolate sprinkles
Combine sugar, cream, butter and vanilla in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sauce comes to the boil. Reduce heat to low and simmer for 2 minutes. Pour caramel into a heatproof bowl or jug. Refrigerate until cool and thickened.
Trim brown edges from all sides of cake and discard. Cut cake into 1cm-thick slices. Using a 4cm star biscuit cutter, cut 2 stars from each slice of cake.
Place half the stars in bowls. Drizzle over half the custard. Top with half the banana. Drizzle over 2 tablespoons caramel. Sprinkle over half the chocolate sprinkles. Repeat with remaining stars, custard, banana and caramel.
Top with remaining chocolate sprinkles and serve.