Ingredients
PUFF CANDY
Puff Candy Sugar 4 tbsp
Golden syrup 4 tsp
Bicarbonate Soda 1 tsp
MERINGUE
Egg whites 4
Caster sugar 100g
BUTTERSCOTCH SAUCE
Light Muscovado Sugar 100g
Butter 100g
Double Cream 100ml
Method
- PUFF CANDY METHOD
- Boil sugar and syrup together until light golden and remove from the heat
- Quickly stir in soda until frothy and pour into greased tray and leave to cool
-
MERINGUE METHOD
- Whisk egg whites and add sugar gradually to form soft peaks
- Fold 1 tbsp crushed puff candy through
- Spoon mixture onto some greaseproof paper about 6cm diameter and bake for 40mins at 150°C Gas Mark 3 until chewy in the middle
- BUTTERSCOTCH SAUCE METHOD
-
Boil the sugar, butter and double cream and simmer for 2 mins in a high-sided pot as this mixture will boil up quite high
- Store in a jar in the fridge (this will keep for 3-4 weeks)
- To serve
- Once the meringues are ready spoon a good quality ice-cream in the centre
- Sprinkle with crushed puff candy and heat 1 tbsp per portion of sauce and pour over the top
