I got this recipe idea when we were out for dinner for my mum’s birthday. I wouldn’t recommend it for diabetics, it’s a complete sugar overload but fantastic. It’s dead simple to make, you could probably make everything from scratch if you wanted but life’s a bit short for that really.
I got the butterscotch recipe from Kevin Dundon’s website:
http://www.kevindundon.com/butterscotch_sauce.html
Serves 4
Ingredients
4 meringue nests
2 crunchie bars- chopped into small pieces
4 scoops of vanilla ice cream
Butterscotch Sauce
50 g/2 oz unsalted butter
50 g/2 oz light muscovado sugar
2 tbsp pouring golden syrup or clear honey
2 tbsp double cream
Place the butter in a small pan with the sugar and golden syrup or honey. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 2-3 minutes until thickened. Remove from the heat and use immediately or transfer to a bowl and leave to cool completely. If keeping for any length of time, up to one week is fine, cover with cling film and store in the fridge.
Right, I forgot when I was making this I couldn’t make out where the cream was added. So I let it cool down slightly and added it then.
Serving
Place the meringue nest in the centre of each plate. Add the scoop of ice cream. Sprinkle the crunchie on top and drizzle the butterscotch sauce over the meringue and around the edge of the plate and lap it up.
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