Sticky chocolate Brownie Sundae with a Butterscotch sauce

Place the caster sugar into a large pot and place on a high heat allow the sugar to dissolve and form a light caramel this should take about 3-4 minutes if needed move the sugar around the pan to help dissolve evenly do this by rolling the pan on the stove try and avoid using a spoon if possible.

Once the caramel is formed add the butter and ¼ on the cream once this has incorporated add the remaining cream and the spices allow to simmer for 5 minutes and for the cream to reduce by a ¼ then remove from the heat and pass through a fine sieve before serving.

To serve

Place 2 scoops of ice cream into a serving glass then add 6 pieces of Brownie to the glass then drizzle with the butterscotch sauce and finish with fresh berries.

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