Epic desserts to satisfy a sweet tooth!

VANILLA & DAMSON PLUM ICE CREAM SUNDAE

COFFEE, RUM & RAISIN ICE CREAM

TIRAMISU BROWNIE KNICKERBOCKER GLORY

RASPBERRY, LEMON & PISTACHIO ETON MESS

Vanilla & damson plum ice cream sundae

By Bonne Maman (www.bonnemaman.co.uk)

SERVES 4

For caramel pecan bursts

55g white sugar

20ml water

For the ice cream sundae

750ml good quality vanilla icecream

¼ of a jar of Bonne Maman

Damson Plum Conserve

1 To make the caramel pecan bursts, put the sugar and 20ml water in a saucepan over a low heat until the sugar dissolves. Increase the heat and, when the mixture turns brown and begins to smell of caramel, take it off the heat.

2 Arrange the pecan nuts on a 20cm (8in) square tray lined with greaseproof paper and pour the hot caramel over the pecans. Allow to cool and harden, then use a rolling pin to break into chunks. Store in an airtight container.