Butterscotch and Banana Sundaes
I love Spanish turrón, the brittle, crisp almond confection, and it’s particularly good chopped and sprinkled over really good-quality vanilla ice cream and butterscotch sauce. Turron is available at Lakeland
|3 large bananas|
|5 oz (150 g) turrón (hard Spanish nougat) see intro|
|3 tubs (18 scoops) good-quality vanilla ice cream|
|For the butterscotch sauce:|
|2 oz (50 g) butter|
|3 oz (75 g) light muscovado sugar|
|2 oz (50 g) golden granulated sugar|
|5 oz (150 g) golden syrup|
|5 fl oz (150 ml) double cream|
|a few drops pure vanilla extract|
|Oven temperatures and Conversions|
|Click here for information|
You will also need 6 sundae glasses or serving dishes.
This recipe is from Delia's Christmas Easy Magazine 2003
You need to begin by making the butterscotch sauce. To make the sauce, first of all, place the butter and both the muscovado and granulated sugars in a medium, heavy-based saucepan, together with the syrup. Heat slowly and, once the ingredients have completely melted and the sugar dissolved and formed a liquid, continue to heat gently for about another 5 minutes.
Then turn off the heat underneath the saucepan. Now gradually stir the double cream into the sauce, followed by a few drops of vanilla extract. Stir for a further 2-3 minutes, or until the sauce is absolutely smooth. Then leave to cool.
Meanwhile, break the turrón into smallish pieces (it is easiest to do this by first putting the turrón in a freezer bag and then hitting it with the end of a rolling pin to break it up).
Next, peel the bananas and slice them into thinnish slices.
Now put 3 scoops of ice cream into each sundae glass or serving dish, then scatter over the slices of banana, sprinkle the pieces of turrón on top of that and finally, drizzle a generous amount of butterscotch sauce all over each sundae and serve straight away.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is a lovely sticky sauce – just made for bananas, especially if you serve it hot, poured over bananas and ice-cream.
There are endless variations on the trifle theme, and this is the latest Delia version. It's wickedly rich and quite wonderful – not for an everyday event, but perfect sometimes for those really special days. This is best made the day you want to...
Sounds odd, doesn't it? But you'll believe it when you try it. These are truly sensational – better than ice cream or a sorbet. First you bite into crisp frozen chocolate and then meet the beautifully fragrant iced banana. Heaven.
The world record for making this recipe is not five minutes, but just three – it's quite simply the fastest dessert recipe I've ever come across. It's also amazingly good, and if it is conceivable that anybody on this earth does not love delectably t
These heavenly little trifles are actually an assembly job with plenty of tropical flavours: rum-soaked sponge, bananas, mangoes and pineapple, topped with a vanilla-infused layer of mascarpone and custard. Who could resist?
Rum-soaked fruit and bananas are combined in filo pastry for this wonderful strudel, which looks hugely impressive when served. Add some vanilla ice cream for a dessert to die for!
Rum-soaked raisins and rum in the syllabub mean that this recipe has an alcoholic kick to it… A really lovely dessert that's easy to make and will go down a treat.
Most Popular recipes
29 Nov 2015 22:44
29 Nov 2015 09:26
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
Fan oven temperatures
29 Nov 2015 22:39
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15