Salted pecan banoffee sundae
Method
- 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.
- 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.
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