Do not read this if you're dieting. Nigella Girdle Buster Pie Recipe

I can't imagine how many calories this one has but its saving grace is that a little goes a LONG way. It's so rich, it's like eating a melted mars bar over ice cream with biscuits. Make these in tiny ramekins as it is a messy, gooey, gloppy, lovely, caramel dream so cutting it to serve would be outrageous.

You must try this dessert once in your life, the recipe is by Nigella Lawson the Goddess herself, I made it tonight and it is obscenely gorgeous.

Makes 6

Ingredients
INGREDIENTS FOR THE BASE

375g digestive biscuits
75g soft unsalted butter
50g dark chocolate pieces or chips
50g milk chocolate pieces or chips

FOR THE ICE CREAM FILLING
1 litre coffee ice cream

FOR THE TOPPING
300g golden syrup
100g Castor sugar
pinch of table salt
75g butter
2 x 15ml tablespoons bourbon
125ml double cream

Process the biscuits with the butter and chocolate pieces or chips until it forms a damp but still crumb-like clump. Press into a 23cm pie plate or flan dish. Form a lip of biscuit a little higher than the plate or dish if you can. This process takes patience as you need ideally to form a smooth even layer. Sorry. Freeze this biscuit-lined layer for about an hour so it gets really hard.


In the meantime, let your ice cream soften, just enough to be scooped, in the fridge. Spread the ice cream into the hard-biscuit-lined dish to form a layer. Then cover in clingfilm and replace in the freezer.

Put the syrup, sugar, salt and butter into a saucepan and let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then leave to cool. And once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with clingfilm again.


Here is the proof in the picture...


Press the biscuit mixture into the ramekins. I used vanilla ice cream because I felt there were just so many flavours going on that it didn't need coffee.

Boil up your gooey, sticky dreamy butterscotch sauce, add bourbon then let it cool slightly before mixing the cream through... after which, pour into your ramekins, top with whipped cream and serve immediately

Nigella serves hers cool but I served mine with the butterscotch still hot and gooey. It was divine

OH MY GOODNESS!

Bon Appetit