If you are looking for an easy pud that tastes great and looks fab this could be just the answer! This is perfect for summer, when you don’t want to spend ages beavering away in the kitchen.
All you need to buy is some lush ice cream – by this I mean a decent quality ice cream made with full fat cream. Then after that – well , the other ingredients are most likely already in your store cupboard! A half litre tub of ice cream is about right for 4 servings.
- 50g butter
- 50g light brown sugar
- 2 tbsp golden syrup
- 2 tbsp double cream
Put the butter, sugar and golden syrup in a small pan and slowly bring to the boil, stirring. Reduce heat and gently simmer for 3 minutes. Take off the heat, then stir in the cream, mixing well. Leave to cool (this can be done well in advance).
- 50g caster sugar
Pop caster sugar in a small pan and heat gently – shaking from time to time. The sugar will gradually melt and start turning golden brown. Pour onto a baking sheet lined with grease-proof, so that you end up with a thin layer of caramel (this can also be done in advance).
Take your ice cream out of the freezer about 10 minutes before serving, so it softens slightly. I used Madagascan Vanilla ice cream from the Handmade ice cream company – which is a lovely creamy ice cream studded with tiny flecks of vanilla.
Scoop your ice cream into serving dishes. It’s all about presentation – use neat sized dishes, or even pretty glasses for serving. One piled high, spoon over the yummy butterscotch sauce (this will have thickened).
Peel the caramel off the grease-proof then snap into delicate shards with your fingers. Poke these shards into the top of the ice creams, so that they stand proud. Time to tuck in!