Caramel ice cream with preserved peaches

We’re not really big on dessert, besides traditional puddings like Jan Ellis and malva. I’m also very fond of preserved peaches, like my mother Ellen used to make, served with Ideal Milk or ice cream (we combined the two).

Enough for 12 small moulds Preparation time: 20 minutes, plus freezing time Cooking time: 15 minutes

• 60ml sugar

• 125ml water

• 2L ice cream, slightly softened

• 125ml Ideal Milk (reserve the rest of the tin for serving)

• 1 jar of preserved peaches

• mini meringues

• ginger biscuits (optional)

1 Spray the cavities of 12 silicone ring moulds (or use your muffin pan). Dissolve the sugar in water and bring to the boil. Boil without stirring until it becomes the colour of honey. Remove from the heat and pour the caramel syrup on a baking tray lined with a sheet of baking paper; allow to set.

2 Break up the hard caramel into tiny shards and sprinkle half at the bottom of the moulds. Mix the rest of the shards with the ice cream and Ideal Milk and spoon into the moulds. Place in the freezer to harden.

3 To serve Arrange the turned-out ice cream rings, peaches, meringues and biscuits separately so guests can help themselves (or place in bowls together) and put the remaining Ideal Milk in a jug for pouring. It’s the ideal summer pudding!