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Puff candy meringue with butterscotch sauce

Nell Nelson from Woman Who Ate Scotland
A powerful sugar hit of a pudding that Nell Nelson enjoyed at The Sisters restaurant in Glasgow

Puff candy meringue with butterscotch sauce

Method

1. For the meringue: preheat the oven to 100C/gas ¼.

2. Whisk the egg whites until they hold stiff peaks. Add the caster sugar gradually, whisking until the mixture is thick and glossy. Gently fold in Camp chicory essence - this gives the meringues a lovely pale brown colour.

3. Spoon dollops of the meringue mixture out onto a baking tray lined with greaseproof paper and bake in the oven for 2 hours.

4. For the puff candy ice cream: melt the sugar and golden syrup together in a small pan and simmer for 5 minutes. Remove from the heat and add bicarbonate of soda. It will bubble up - so stand back!

5. Pour into a buttered tray and leave to cool. When set, chop into rough pieces. Fold the cracked puff candy into softened vanilla ice cream and return to the freezer until ready to serve.

6. For the butterscotch sauce: put the sugar and butter in a pan, bring to the boil and cook until golden brown. Stir in the double cream and heat through.

7. Serve the meringues with a spoonful of the ice cream and lots of warm butterscotch sauce.

Cook's note: the butterscotch sauce will keep in a jar in the fridge for about 6 weeks... if you can keep it there that long!