A Simple List of Ingredients:
1. Brown Sugar
3. Double Cream
5. Caster Sugar
7. Vanilla Flavouring
8. Plain Flour
9. Milk Chocolate Chips
10. Ice Cream
11. Glace Cherries
12. Bicarbonate of Soda
Bismillah, let’s begin!
First, to make the caramel sauce, take 8 ounces (1 cup) brown sugar.
Place the sugar into a pan.
Add a pinch of salt. To make this a salted caramel sauce, just add more salt.
Take 120 ml (1/2 cup) double cream.
Add the cream to the pan, along with 4 tablespoons butter.
Place the pan on a medium-low heat. Gently stir until …
… everything melts and the sauce gets thicker.
Add 1 tablespoon vanilla flavouring, and cook for another minute.
Take the pan off the heat and set aside to allow to cool. Do not try to taste any as the sauce will be VERY hot!!
Next, to make the cookie dough base, take 8 ounces (1 cup) softened butter.
Place into a Kitchen Aid mixer bowl.
Take 8 ounces (1 cup) brown sugar.
Add to the butter.
Throw in 4 ounces (1/2 cup) caster sugar.
Cream the mixture together until well combined.
Crack 2 eggs.
Add to the bowl.
Add 2 teaspoons vanilla flavouring ..
.. mix well until combined.
18 ounces (2 and 1/4 cup) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
Add to the mixer in batches, and mix until just combined.
Finally, add 8 ounces (1 cup) milk chocolate chips.
Take a swiss roll tin and grease and line with baking paper.
Spread out the cookie dough into the tin.
Bake in a preheated oven at Gas Mark 5 for about 18 minutes or until golden brown and set.
Allow to cool slightly and then invert onto a cooling mat to slice.
Next, whisk 1 carton double cream until soft peaks form.
To serve, slice a square of the cookie dough …
.. top with scoops of your favourite ice cream (I used Cornish ice cream) …
.. add a dollop of whipped cream ..
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.. top with a glace cherry ..
.. and drizzle with the warm caramel sauce!
Serve straight away for a sweet end to any meal.