The perfect showstopper dessert this Christmas. With homemade ginger caramel sauce and a delicious ginger-nut crumb, these decadent sundaes will be a hit.
Ingredients
Good quality vanilla ice cream
Chocolate gingerbread men (to decorate)
Ginger Crumb
150g crumbled ginger nut biscuits
2 tbsp brown sugar
50g unsalted butter
Ginger Caramel Sauce
200g brown sugar
120ml double cream
80g butter
Method
- To prepare the ginger caramel sauce, add the brown sugar, butter and cream into a saucepan and heat gently until all melted and combined
- Remove from the heat and set aside to cool
- In the meantime, preheat the oven to gas mark 4 / 180 degrees
- Crush the ginger-nut biscuits and add the brown sugar and melted butter and mix until combined
- Add onto a baking tray and cook for 10 minutes
- To assemble the ice cream sundae, add the gingerbread crumb into a glass and top with the vanilla ice cream
- Finish with a drizzle of the ginger caramel sauce and chocolate gingerbread men
Hi! This looks great. I’m A little confused: the Ginger Caramel Sauce doesn’t have any ginger in it. Is a step or ingredient missing? Thanks