Heston Blumenthal's ice cream cranachan sundae recipe

• 100 g (3.5oz) rolled oats
• 4 tbsp maple syrup
• 170 g (6oz) raspberries, halved
• 2 tbsp fruit sugar
• 160 g (5.6oz) chocolate sauce
• 250 g (8.8oz) vanilla custard
• 200 ml (7fl oz) whipping cream
• 20 g (0.7oz) caster sugar
• 0.25 tsp vanilla paste
• 1 tbsp whisky
• 500 ml (17.6fl oz) salted caramel popcorn ice cream
• 6 mini meringue shells, cut into small pieces
• 6 tsp chocolate-coated popping candy

1. Preheat the oven to 160C/gas mark 3.
2. Mix together the oats and maple syrup until well combined, then spread out evenly on a baking tray lined with baking parchment.
3. Bake for 20 minutes, stirring every 5 minutes or so until golden.
4. Remove from the oven and allow to cool completely.
5. Meanwhile, mix together the raspberries and fruit sugar and set aside to macerate.
6. Melt the chocolate sauce according to the jar instructions until softened.
7. Allow to cool a little then mix into the custard, stirring until evenly blended.
8. Chill until ready to assemble.
9. For the whisky cream, beat together the whipping cream, caster sugar, vanilla paste and whisky until the mixture forms soft peaks.
10. To assemble the puddings, spoon the chocolate custard into the base of 6 glasses or bowls, add some of the macerated raspberries, a couple of scoops of ice cream then top with more raspberries.
11. Spoon over the whisky cream and decorate with meringue, caramelised oats and popping candy.
12. Serve swiftly.

rolled oats, maple syrup, raspberries, fruit sugar, chocolate sauce, vanilla custard, whipping cream, caster sugar, vanilla paste, whisky, meringue shells, chocolate

Taken from www.lovefood.com/guide/recipes/46148/heston-blumenthals-ice-cream-cranachan-sundae-recipe (may not work)