So simple and yet so impressive. Truly a desert that everyone will remember.
1 Line a small baking tray or dish (approx. 22cm x 16cm/9in x 6in) with non-stick baking paper and scatter with pistachio nuts and cranberries.
2 Put sugar, butter, ¼ tsp salt and 4 tbsp water into a saucepan and heat gently, stirring, until butter has melted and sugar has dissolved. Then bring to the boil and boil, stirring, for 5-8 minutes until it starts to turn toffee-coloured. Immediately pour over fruit and nuts and leave until cold. Break into small pieces.
3 Spoon 2-3 scoops ice cream into sundae glasses, drizzle with syrup or coulis, if using, and top with brittle. Serve immediately.
Recipe taken from Dairy Diary 2017