A picture of Delia's Butterscotch and Banana Sundaes recipe

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. 

This recipe is from Delia's Christmas Easy Magazine 2003 Serves 6

  • method
  • Ingredients


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.


5 oz (150 g) turrón (hard Spanish nougat) see intro
3 tubs (18 scoops) good-quality vanilla ice cream


You will also need 6 sundae glasses or serving dishes.

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