Treacle tart ice cream with candied pecans

Method

1. For the candied pecans: preheat the oven to 130C/gas 1/2.

2. Toss the pecans in the stock syrup and then in the sugar. Arrange on a parchment-lined baking tray and bake for 45 minutes. Allow to cool, then transfer to an airtight container.

3. Combine golden syrup, breadcrumbs, egg, cream and treacle in a bowl. Mix thoroughly, cover bowl and refrigerate for 12 hours.

4. Preheat the oven to 140C/gas 1 and line a lipped baking tray with parchment.

5. Spread the treacle tart mixture onto the lined tray and bake for 45 minutes. Turn the mixture over and bake for a further 45 minutes.

6. Allow to cool completely and process into crumbs in a food processor.

7. Fold the treacle tart crumbs through the slightly softened ice cream and return the mixture to the freezer.

8. To serve, allow about 3 scoops of ice cream per person, drizzle with some extra golden syrup and treacle and top with a scattering of candied pecans.