A bit like a knickerbocker glory, except this recipe uses caramelized popcorn and marshmallows bathed in a butterscotch sauce.
Serves 4
Ingredients
- 50 g caramelized popcorn
- 4 scoops vanilla ice cream
- 8 marshmallows
- Butterscotch Sauce
- 85 ml (1⁄3 cup) butter
- 85 ml (1⁄3 cup) brown sugar
- 250 ml (1 cup) fresh cream
Method
- Make the sauce by melting the butter and brown sugar together in a pan. Stir over high heat until caramelized. Reduce the heat to medium and then add the cream. Stir briskly using a balloon whisk until you have a golden butterscotch sauce. Set aside.
- Divide the popcorn between four sundae glasses. Add a scoop of ice cream and two marshmallows to each glass. Spoon a generous spoonful of butterscotch sauce over the Popcorn Sunday. Serve with seasonal fresh berries if desired.