This time last year I was exploring the glorious, sunny South Island of New Zealand on my honeymoon – a stunning and friendly destination for nature, wine, and of course – food. This week’s pudding is a homage to New Zealand.
Hokey Pokey ice cream is a kiwi staple – delicious vanilla with chunks of crunchy honeycomb (aka cinder toffee) was found at many stops on our camper van tour – often in a gluten free cone. It’s not widely found in the UK, so it was a great excuse to have a go at making my own – you could of course smash up a Crunchie bar if you are feeling even lazier. I didn’t go as far as making the ice cream too – knickerbocker glory is chiefly a convenience dessert, ideally made as large as possible with your favourite sweet layers.
For the hokey pokey:
- 100g caster sugar
- 4 tbsp golden syrup
- 1.5 tsp bicarbonate of soda
For the knickerbocker glory:
- Vanilla ice cream*
- Caramel sauce*
- Chopped kiwis (or fruit or jelly of your choice)
- Whipped cream*
- Make the honeycomb: I followed the Nigella recipe, however I found that the syrup requires longer to cook than she says – otherwise you will end up with a chewy rather than brittle honeycomb which will give your dentist the frights! Mix the sugar and golden syrup in a small saucepan.
- Put the saucepan on a medium high heat for approximately 6-10 minutes. Resist the urge to stir it!
- When the syrup is bubbling and dark golden brown in colour, remove from the heat and quickly whisk in the bicarbonate of soda. The mixture will froth up.
- Immediately pour the mixture onto a lightly buttered sheet of greaseproof paper on a chopping board and leave to set for at least 2 hours.
- When the honeycomb is set – bash and snap it into small pieces.
- Assemble your knickerbocker glory using alternate scoops of ice cream, scattered honeycomb chunks, pieces of fruit, and caramel sauce. Top with a good squirt of whipped cream and garnish with a kiwi.
*if using ready made, please check that this is gluten free as these ingredients have been known to sneak gluten in.