Coconut-caramel sundae and macadamia brittle

Serves 6

The creamy macadamia nuts and hint of salt make this a really grown-up and decadent treat. It's a vast improvement on those horrid, stale chopped nuts that were a standard topping back in the day.

For the macadamia brittle

60g/2½oz caster sugar
100g/3½oz macadamia nuts, toasted

For the coconut-caramel sauce

80g/3oz creamed coconut, grated
60g/2½oz butter
100g3½oz soft dark brown sugar
Pinch of salt
100ml/3½oz double cream
500g/1lb tub caramel ice-cream

For the brittle, place the sugar in a small pan with 2 tablespoons of water and stir over a low heat to dissolve the sugar. When all of the granules have dissolved, stop stirring and allow to bubble until you have a golden caramel. Remove from the heat, add the nuts and stir to coat in the caramel. Transfer to a lightly greased baking sheet and allow to set.

To make the coconut-caramel sauce, place the creamed coconut, butter, brown sugar and salt into a pan and cook over a low heat until the sugar and salt have dissolved; you can tell when this has happened as the butter will no longer be on the surface of the mixture. Pour in the cream and mix until it is a smooth sauce, making sure it doesn't boil, then remove from the heat.

Place the brittle in a bag and bash with a rolling pin to break it up. Scoop balls of the ice-cream into sundae glasses, pour over some of the caramel sauce and sprinkle with the macadamia brittle.