Over the long weekend my parents came over for a meal, and I wanted to make them something yummy for pudding. Like me, they both have a very sweet tooth, and since this dessert was such a hit with them, I thought you might like the recipe.
It’s from a small and seemingly out of print book that I bought a few years ago – called Cheesecakes, Pavlovas and Trifles. It seems to be available on Amazon but the price is pretty high for what is more of a booklet than a book.
Vanilla and Caramel Parfait
- 3oz butter
- 3/4 cup light brown sugar
- 2/3 cup cream
- 2 cups vanilla ice cream
- 3 1/2 oz chocolate-coated malt balls, halved.
The ingredients above are exactly as stated in the book – I assumed that ‘cream’ meant double cream, so that’s what I used. And I didn’t stand there measuring out ice cream, either – just crammed as much as I could into my sundae glasses. Finally, life is too short to spend halving a bag of Malteasers – I just whacked them with a rolling pin instead. It says serves 4, but I think we stretched the sauce to six servings over two days.
To make the caramel sauce, you melt the butter in a pan. You then add the sugar and stir it over a low heat until it’s dissolved. Increase the heat and simmer gently for 3 minutes or so, until it turns golden. Then remove from the heat, letting it cool a bit before whisking in the cream.
To serve, put some of the crushed Malteasers in a sundae glass, then some ice cream, then some caramel sauce, and then some more crushed Malteasers.
My dad loved this pudding – he said it’s one of the best he’s ever eaten, and he’s a rather fussy eater. I felt very proud, and was glad there was enough sauce leftover for him to take home and put on ice cream the next day. I can’t wait to make this again!