If you're looking for a no-fuss Father’s Day dessert that still brings the wow factor, this Yorkshire-inspired trifle is the answer. It’s a hearty twist on the classic banoffee flavours, layering Lottie Shaw’s signature Yorkshire Parkin with whipped cream, banana slices, and rich caramel sauce.

The result is a spoonful of nostalgia in every bite - sticky, sweet, and lightly spiced. Whether you serve it in a big trifle dish for the whole family or in individual glasses just for Dad, this comforting pudding is guaranteed to go down a treat.

Ingredients

For the trifle layers:

• Lottie Shaw’s Award-Winning Yorkshire Parkin, roughly torn or cubed
• 2–3 ripe bananas, sliced
• 300ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• 200g Caramel sauce (plus extra for drizzling)

For decoration (optional):

• Grated dark chocolate
• Crushed Yorkshire Parkin Biscuits
• Extra banana slices or whipped cream on top

Method

1. Whip the cream:
• In a bowl, whisk the double cream, icing sugar, and vanilla until soft peaks form. Keep chilled.
2. Prepare the Parkin base:
• Tear or cube the Yorkshire Parkin Cake into bite-sized pieces. If desired, drizzle with a little rum or coffee for added depth.
3. Layer the trifle:
• In a trifle dish or dessert glasses, start with a layer of our Yorkshire Parkin.
• Add a generous drizzle of luxury Caramel Sauce, then a layer of sliced banana.
• Spoon over a layer of whipped cream.
• Repeat the layers until the dish is full, finishing with cream on top.
  
  
4. Decorate and chill:
• Drizzle with more caramel, and top with grated chocolate, crumbled Parkin, or extra banana.
• Chill for at least 1 hour before serving, to let the flavours mingle.

To make this recipe Proper Posh, try adding splash of dark rum or coffee to soak the Yorkshire Parkin in before assembling (for grown-ups only).