• 100 g (3½ oz) plain dark chocolate
  • 1 tablespoon golden syrup
  • 125 g (4 oz) butter
  • 4 tablespoons double cream
  • 4 thick slices brioche
  • 100 g (3½ oz) demerara sugar
  • 4 scoops vanilla or praline ice cream
  • 2 tablespoons flaked almonds, lightly toasted

Put the chocolate in a small saucepan with the golden syrup, 25 g (1 oz) of the butter and the cream and heat, stirring occasionally, until shiny and melted.

Meanwhile, melt the remaining butter and brush it over the brioche slices. Sprinkle over the sugar.

Heat a large frying pan over a low heat and cook the brioche slices in the pan for 3–4 minutes on each side until golden and crispy.

Serve hot, with a scoop of ice cream, the warm chocolate sauce and a scattering of nuts.

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