Salted pecan banoffee sundae
Serves 2
Easy
Prep:
Cook:
plus cooling
No time to make dessert? Elevate shop-bought vanilla or salted caramel ice cream to make decadent pecan banoffee sundaes with a popcorn topping
Skip to ingredients
Units:
- 110g caster sugar
- 50g unsalted buttercut into cubes
- 70ml double cream
- ½ tsp sea salt flakes
- 4 scoops salted caramel or vanilla ice cream
- 1 large bananapeeled and sliced
- 20g roasted, salted pecansroughly chopped
- 20g sweet & salty popcorn
- 10g dark chocolategrated
Nutrition: Per serving
- kcal973
- fat60g
- saturates32g
- carbs100g
- sugars95g
- fibre3g
- protein7g
- salt1.75g
Method
step 1
Melt the sugar in a heavy-based frying pan over a medium heat, swirling the pan (but not stirring) until it has fully melted. Whisk in the butter quickly, then pour in the cream – it will bubble for a minute, then reduce. Cook for 1-2 mins, then remove from the heat and leave to cool for 5-10 mins. Stir in the salt, then leave to cool completely. Will keep chilled for up to 10 days.
step 2
For each sundae, layer the ice cream, banana slices, pecans and toffee sauce into a sundae glass. Repeat the layers, then finish with a final drizzle of the sauce, the popcorn and grated chocolate.
