This deliciously gooey and moorish dessert shows just how versatile butter can be. It's best eaten quickly and before anyone else!

BUTTERSCOTCH SAUCE WITH BURNT-BUTTER BANANAS AND ICE CREAM

It's best eaten quickly and before anyone else!

INGREDIENTS

• 1/2 firmly packed cup (110g) brown sugar
• 150g unsalted butter, chopped
• 1/2 cup (125ml) pure (thin) cream
• 4 firm, ripe bananas
• Juice of 1/2 lemon
• 8 small scoops vanilla ice cream
• 1/2 cup (75g) salted peanuts, roughly chopped

• METHOD

  • 1
    Place 4 dessert bowls in the freezer to chill.
  • 2
    Place sugar and 100g butter in a saucepan over medium heat and cook, stirring, for 2-3 minutes until sugar dissolves. Whisking constantly, slowly add cream (mixture may spatter), then cook for a further 1 minute or until smooth and combined. Remove from heat, add 1 tsp salt flakes and stir to dissolve. Set aside and keep warm.
  • 3
    Melt another 25g butter in a frypan over medium heat until foaming. Peel 2 bananas and slice lengthways. Add half the lemon juice and banana slices to the pan. Cook on each side for 1-2 minutes until bananas are softened and light golden, but still holding their shape. Set aside and keep warm. Repeat with remaining 25g butter, lemon juice and bananas.
  • 4
    Remove the bowls from the freezer and place 2 scoops of ice cream in each. Add 2 banana slices to each bowl, then top with warm butterscotch sauce and chopped peanuts to serve.