It’s another OMG moment!!!!! Mary Berry made this on Monday night and I did think, “Ooh, I gotta give that one a go!” Made yesterday and sampled today – what can I tell you – its unbelievably easy to make (and a whole lot of fun, given the honeycomb process) and tastes absolutely out of this world – I’m not kidding – give this a go – it won’t be the last time you make it! How can anything this amazing be this simple?! Thank you Mary!!!
What you need…
1 large sheet of Bake O Glide/non-stick baking paper
1 x 900g loaf tin
4 tablespoons golden syrup
150g caster sugar
2 teaspoons bicarbonate of soda
600ml double cream
397g (1 tin) full-fat condensed milk
2 teaspoons popping candy (optional)
OK, so we can agree: this isn’t diet ice cream but what a horrid concept that is anyway!!!
What to do…
In a large, deep saucepan, chuck in the syrup and sugar and stir over a low heat until the sugar has dissolved. Increase the temperature to moderate and simmer for 5-6 minutes until you have a beautiful honey-coloured caramel.
Remove from the heat and tip in the bicarbonate of soda, mixing like crazy until it is evenly incorporated and foaming (reminds me of one of Connagh’s slightly dodgy childhood experiments!)
Tip the foaming honeycomb out onto your Bake O Glide or baking paper – it will naturally spread into a large circle and then just stop spreading as it starts to set. Leave for about 20 minutes, until the honeycomb has hardened and cooled down and then break into bite-sized pieces – dead easy – it looks much tougher than it actually is! Pop a third of the honeycomb into an air-tight container and save for decoration later.
Whilst the honeycomb is cooling, do a couple of jobs; firstly, fill the loaf tin with cold water and then empty it again. Line the tin with cling film (the water residue helps the cling film to stick to the tin).
Next, fill the saucepan that you used to create the honeycomb with water and then put it on a high heat. As the water comes to the boil, it will melt the residue honeycomb that is stuck to the inside of the pan – then you can just chuck it down the sink – no horrid scrubbing!
Then, make the ice cream: whip the double cream into soft peaks and then stir in the condensed milk. Tip in the remaining two-thirds of the honeycomb and popping candy, if using, and stir to disperse evenly.
Pour into the prepared loaf tin, level off the top and cover with cling film. Freeze overnight.
To serve, tip out and remove the cling film. Sprinkle with the saved honeycomb. Leave for 10 minutes to soften enough to cut, then cut into slices – don’t be mean with them – people are only going to ask for seconds!
Sooooo, soooo naughty but……sooooo, sooooo good!
As the lady says, “Foolproof!”