Pud­sey’s prof­ite­role & salted toffee ice cream sand­wiches

BBC Good Food - - Weekend -

Mak­ing fresh choux buns is a joy. There re­ally is noth­ing bet­ter than that crispy shell filled with ice cream, driz­zled with hot toffee sauce. Top with what­ever you like – try home­made hon­ey­comb or toasted chopped nuts, crushed up bis­cuits or your favourite choco­late bar. This dessert is In­sta­gram­tas­tic, so get your phones out and get busy snap­ping, and don’t for­get to hash­tag #Donate­fordinner.

SERVES 8 PREP 25 mins COOK 25 mins plus cool­ing and chill­ing MORE EF­FORT V

For the choux pas­try 75g diced but­ter 100g plain flour 3 whole eggs For the salted toffee sauce 60g de­mer­ara sugar 2 tsp golden syrup 2 tsp trea­cle 50g but­ter 160ml dou­ble cream pinch of sea salt flakes

To serve vanilla ice cream, scooped into 8 balls and re­frozen (open­freeze on a tray the day be­fore) Your favourite top­pings, crushed (op­tional) hon­ey­comb, chopped toasted hazel­nuts or al­monds, glazed cher­ries, hun­dreds & thou­sands, Crunchies, Mal­te­sers, Oreos

1 Line a large bak­ing tray with bak­ing parch­ment. Heat oven to 220C/200C fan/gas 7. Heat the but­ter in a non-stick pan with 110ml wa­ter un­til melted. In­crease the heat un­til boil­ing, then place on the low­est heat pos­si­ble and quickly beat in the flour un­til the mix­ture comes to­gether as a ball. Take off the heat, then beat in the eggs one at a time un­til glossy and thick, then leave to cool for a few mins.

2 Spoon or pipe the pas­try onto the bak­ing tray in eight equal-sized blobs (about 6-7cm wide), bake for 5 mins, then re­duce the oven to 200C/180C fan/gas 6 and con­tinue to bake un­til well risen and golden. Turn the oven off and leave the buns in­side the oven to dry out un­til cool. Can be made a day ahead and kept in an air­tight con­tainer.

3 For the sauce, tip the sugar, syrup, trea­cle and but­ter into a pan, bring to the boil and stir un­til com­bined. Pour in the dou­ble cream and bub­ble briskly for 2-3 mins un­til thick­ened slightly. Stir and sea­son with a pinch of salt. The sauce can be made two days ahead and kept in an air­tight con­tainer in a cool place. Re­heat gently in the mi­crowave or a saucepan be­fore serv­ing.

4 To serve, cut the buns in half, then place a ball of ice cream on the bot­tom half. Pop the lid back on and ar­range over a big board. Driz­zle with the warm toffee sauce and serve any top­pings on the side for peo­ple to add them­selves.

PER SERV­ING 432 kcals • fat 30g • sat­u­rates 18g • carbs 33g • sug­ars 23g • fi­bre 1g • protein 6g • salt 0.6g

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