Quick Banoffee Sponge

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

1. COMBINE the butter, brown sugar and ¼ cup PHILLY in a small saucepan, stirring over medium heat until sugar is dissolved.  Turn off heat once sugar is dissolved, and do not continue stirring.
2. PLACE the sponge base onto a serving plate then brush with the rum. Stand for 10 minutes.
3. SPREAD ¾ of the PHILLY tub over the sponge base and top with the sliced banana. Drizzle liberally with the caramel sauce and scatter over the almonds. Serve immediately.

Tips:

• Only stir butterscotch sauce until sugar is dissolved, otherwise it will crystallise on standing.
• The flan may be refrigerated but only for a short while, as the bananas will discolour.