Serves 8

• 1 litre vanilla ice cream
• 1 x 400g small fruitcake, chopped
• brandy butterscotch sauce
• ¼ cup butter
• 1 cup light brown sugar
• ½ cup golden syrup
• 1 cup double cream
• ¼ cup brandy
• 1 tsp vanilla extract

1 Transfer ice cream to a large mixing bowl and leave to soften for 5 minutes. Stir through chopped fruitcake. Return to tub or a freezer-proof serving dish and place in the freezer until ready to serve.
2 To make the brandy butterscotch, melt butter, sugar and syrup together in a large pot over a low heat. Simmer for a few minutes, until slightly thickened. Remove from heat.
3 Stir through cream, brandy and vanilla extract.
To serve: remove the ice cream from the freezer a few minutes before serving. Reheat the sauce and pour over scoops of fruitcake-studded ice cream.

Words and image: Fairlady magazine