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SUPER SUNDAE; Celebrate pudding the way it should be, as perfected by our friends across the pond: big, beautiful and bad for you. Diet, schmiet.


Salted caramel sauce and crunchy pretzels take homemade ice cream to another level.



250ml whipping cream

450ml whole milk

6 egg yolks

125g caster sugar

1 tsp vanilla extract chocolate covered pretzels


200g caster sugar

115g butter, diced

120ml double cream

1 tsp vanilla extract

1 tsp sea salt

1. Heat the cream and milk in a heavy saucepan over a medium heat, until hot, no t boiling. In a separate bowl, whisk the egg yolks, sugar, and vanilla extract. Very gradually whisk the cream and milk into the egg mix in a thin stream , whisking constantly.

2. Return the custard to the rinsedout pan and heat over a medium heat, whisking constantly, until it thickens and just coats the back of a spoon. Don't heat it too fast or too long. Remove from the heat and transfer to a clean, cold bowl, whisking for a couple of minutes to cool it down.

3. Cool completely, cover with a layer of cling film placed directly on the custard to preven t a skin. Chill in fridge for 4 hours, or overnight.

4. Pour the custard into an ice cream maker and churn it until thick and scoopable . Transfer to a plastic container and freeze.

5. For the caramel sauce, melt the sugar in a heavy frying pan over a medium heat. As it melts, whisk frequently for 7-10 minutes , until it becomes amber brown. Add the butter and combine.

6. Remove from the heat and add the cream. Remove from the heat and add the cream. Continue whisking as it bubbles, until it settles smooth. Whisk in the vanilla extract and sea salt. Set aside to cool.

7. To serve, crush the pretzels and scatter over the ice cream. Finish with a drizzle of sauce.


Sweet, sticky, and oozing with delicious caramel.



7g sachet active dried yeast

100g caster sugar

125ml whole milk

115g butter

1 egg

550g plain flour, plus extra for dusting pinch of salt vegetable oil, for greasing


200g light soft brown sugar

115g butter, in cubes

1 tsp vanilla extract

125ml double cream


90g butter

85g light soft brown sugar

1 tbsp ground cinnamon

125g chopped pecans


125g icing sugar

1 tbsp whole milk

1. Dissolve the yeast in 60ml warm water with a pinch of sugar for 5-7 mins, or until it bubbles. In a saucepan, heat the milk and butter over a low heat until the butter has melted. Remove from the heat. Mix the yeast mixture, remaining sugar, salt, egg, butter mixture, and half the flour. Add the remaining flour, until the mixture forms a dough.

2. Knead for 5 mins, adding flour if it's too tacky. Put it in an oiled bowl, cover with cling film, and keep in a warm place for 1 hour until risen.

3. For the caramel sauce, melt the sugar, stirring constantly with a whisk. It will clump, but continue to stir. Once melted and dark brown , add the butter. Stir as the butter melts. Add vanilla extract and cream, and continue stirring until the bubbles stop. Remove from the heat to cool.

4. Preheat oven to 180oC (Gas 4). Roll out the dough to a thickness of 1cm. For the filling, melt butter and mix with the sugar, cinnamon, and pecans. Spread evenly over the dough. Roll the dough up to form a tight spiral (like a swiss roll).

5. Pour caramel sauce into 23 x 23cm baking tin. Cut roll into 9 equal slices and press into sauce. Bake for 25-30 mins until golden brown and bubbling. The centre of the buns should remain slightly gooey. Whisk together icing sugar and milk and pour over the buns.

NB: The American Cookbook, by Caroline Bretherton & Elena Rosemond-Hoerr (PS16.99,

CHEAT TIP: If you want to save yourself the hassle of steps 1-4, a tub of swish vanilla ice cream works well.
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Copyright 2014 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Mar 30, 2014
Previous Article:WHERE TO BUY.
Next Article:EAT ON THE CHEAP; FOOD notes.

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