Quick Banoffee Sponge

• 40 g butter
• 2/3 cup brown sugar
• 1 x 20cm sponge flan
• 2-3 tablespoons dark rum
• 250 ml PHILADELPHIA Cream For Desserts, double cream alternative
• 2 bananas, sliced
• 1/3 cup toasted flaked almonds, for decoration

1. COMBINE the butter, brown sugar and 1/4 cup PHILLY in a small saucepan, stirring over medium heat until sugar is dissolved.
2. Turn off heat once sugar is dissolved and dont continue stirring.
3. PLACE the sponge base onto a serving plate then brush with the rum.
4. Stand for 10 minutes.
5. SPREAD 3/4 of the PHILLY tub over the sponge base and top with the sliced banana.
6. Drizzle liberally with the caramel sauce and scatter over the almonds.
7. Serve immediately.
8. HANDY TIP: Only stir butterscotch sauce until sugar is dissolved, otherwise it will crystallise on standing.
9. The flan may be refrigerated but only for a short while, as the bananas will discolour.

butter, brown sugar, flan, dark rum, philadelphia cream, bananas, decoration

Taken from www.kraftrecipes.com/recipes/quick-banoffee-sponge-129291.aspx (may not work)