Butterscotch and honeycomb bundt recipe

1. Line a 20 x 20cm shallow metal roasting tin with baking paper and set over a cooling rack. Heat the sugar, golden syrup and 30ml water in a medium, heavy-bottomed saucepan over a low heat for 10 mins or until dissolved. Do not stir as this can crystallise the sugar, but swirl the pan very gently once or twice so it dissolves evenly.

2. Increase the heat to low-medium and cook for 3-5 mins until it reaches 150°C on a sugar thermometer. If you don't have a sugar thermometer, place a glass of water in the fridge before you start cooking. Spoon a small blob of the syrup into the chilled water. If the sugar forms a hard, crunchy ball, it’s ready. The syrup should be a pale amber colour; it will not be as dark as the final honeycomb colour. When the syrup is ready, reduce the heat to very low.

3. Work as quickly as possible for the final stage. The mixture will foam up and double in size – it is very hot so be extra careful. Add the bicarbonate of soda all at once and immediately whisk in thoroughly. Use a whisk to quickly stir the powder through to fully incorporate, but do not over-mix or it will stop foaming and the mixture will collapse. Quickly pour the foaming mixture into the prepared tin without scraping out the pan, and do not touch the mixture in the tin once added. Set aside for 1 hr or until completely cool and set.

4. Remove the honeycomb from the tin and discard the baking paper, then use a long, sharp knife to cut the honeycomb into long shards. Some will cut successfully, some will break into small pieces. Set aside a few of the longest pieces in an airtight container to decorate later; the smaller pieces can be used inside the ice cream. Chop the remaining honeycomb into 1-2cm pieces.

5. Melt 150g dark chocolate in a heatproof bowl in the microwave for 2 mins, in 30-sec bursts. Add the honeycomb pieces and toss to coat in the chocolate. Coating the pieces in a layer of chocolate keeps the honeycomb crunchy. Don’t leave any exposed patches, and don’t let the pieces dry touching each other. Line 1-2 trays (small enough for your freezer) with baking paper and spread the chocolate honeycomb pieces out without touching each other. Transfer to the freezer for 10 mins to set.

6. Place a 22cm silicone bundt mould on a plate, or loosely line a 2ltr pudding bowl with a large piece of clingfilm so it hangs over the sides. Pour the milk and cream into a large mixing bowl, then sprinkle over the butterscotch delight. Whisk for 1-2 mins until thickened and stiff peaks form. Stir through the condensed milk until fully combined. Fold through the chocolate honeycomb pieces.

7. Spoon the mixture into the mould or pudding bowl, pressing down with the back of the spoon to make sure you don’t leave any air pockets. Fold the clingfilm over (if using), then transfer to the freezer for 4 hrs, or up to 3 days.

8. To serve, remove the bundt from the freezer, unwrap and cover the bottom with a serving plate. Flip over to turn out and carefully remove the mould or bowl and any clingfilm.

9. Melt the remaining 50g dark chocolate in a heatproof bowl in the microwave for 2 mins, in 30-sec bursts. Quickly pour most of it on top of the bundt and use the back of a spoon to help it run down the sides. Microwave the caramel sauce for 10-15 secs to loosen, then drizzle over the bundt. Decorate with the reserved honeycomb pieces, then drizzle over the remaining melted chocolate. To serve, cut firmly with a sharp knife.

Get ahead: The bundt can be made up to 3 days ahead. The chocolate honeycomb can be stored in an airtight container at room temperature for up to 1 month.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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