Hand on heart, It’s the most incredibly easy, quick and down right dirty & delicious showstopping dessert I have ever made in my entire life! It’s sheer amazingness literally needs no further introduction. So here is what you will need to make 1 x 20cm cake. (Serves 8-12 depending on how greedy!)
(Recipe adapted from Nigella Express)
- 1.5 litres Good Quality Vanilla Ice Cream
- 2 x Cadbury’s Crunchie Bars
- 100g Honey Roast Peanuts
- 150g Chocolate Hobnob Biscuits
- 200g Milk Chocolate Chips
- 45g Light Muscovado Sugar
- 2 tbsp Golden Caster Sugar
- 150g Golden Syrup
- 30g Unsalted Butter
- Pinch of Salt
- 125ml Double Cream
- 1/2 tsp Vanilla Extract
Rich Chocolate Sauce
- 75g Dark Chocolate
- 150ml Double Cream
- 1 tsp Instant Coffee, dissolved in 2 tbsp water
- 1 tbsp Golden Syrup
To make the cake, take the ice cream out the freezer and allow it to soften at room temperature. (Takes about 10-15 minutes on a warm day.) Then line a 20cm spring form baking tin with cling film.
Roughly chop the peanuts.
In a bag – bash the Hobnob biscuits using a rolling pin.
Reserve 50g of Hobnob biscuits & 50g of chocolate chips. Then tip all the remaining ingredients into the ice cream.
To make the butterscotch sauce, tip the sugars, golden syrup, butter & salt into a large saucepan.
Rich Chocolate Sauce
Break up the chocolate & put it in a saucepan along with all the other ingredients.
It will look very ‘dotty’ at first but have patience, it will come together.
Back to the cake.
When you are ready to serve, take the cake out the freezer and remove from the tin. Carefully peel away the cling film and set on a cake stand.
Allow to sit out for 5-10 minutes until soft enough to slice.
Serve wedges smothered in lashings of butterscotch & chocolate sauce.
It’s definitely safe to say this was a huge hit with my guests. I nearly didn’t have to wash the desserts plates they were that clean! And the butterscotch sauce was my absolute favourite. It was so good, I actually drank some. Yeah – I said that out loud. I drank some. There’s gotta be some perks to having a food blog though right?! Hehehe.
And on that shameful confession, I bit you farewell until next week lovelies!