Banana Butterscotch Sundae
An unashamedly childish creation that everybody loves.
2 RIPE. BANANAS
LEMON JUICE
VANILLA DAIRY ICE CREAM
APPROXIMATELY 4 TBSP
CHOPPED PEANUTS OR WALNUTS
GRATED PLAIN CI IOCOLATE OR CHOCOLATE CHIPS (OPTIONAL)
BRANDY SNAPS,
CRUSHED (OPTIONAL)
BUTTERSCOTCH SAUCE:
115 ML/4 FL OZ, EVAPORATED
MILK
55 G/2 OZ UNSALTED BUTTER
85 G/3 OZ DARK MUSCOVADO SUGAR
3 TBSP GOLDEN SYRUP
1 TBSP WATER
SQUEEZE OF LEMON JUICE
To make the sauce, put the evaporated milk in a heatproof bowl. In a saucepan, gently heat together the butter, sugar and syrup until well blended, stir in the water and bring to the boil. After a few seconds, remove from the heat and gradually beat into the evaporated milk. Return to the heat and heat through gently to make a smooth sauce. Cool slightly, then add a squeeze of lemon juice.
Peel and slice the bananas and toss with lemon juice. Pile scoops of vanilla dairy ice cream and slices of banana into glasses, sprinkling with as many nuts, and chocolate and brandy snaps, if liked, as you want. Pour the sauce over the top and sprinkle with more nuts, and brandy snaps and chocolate, if liked. Eat immediately.
