Ice cream sundaes with a top-up of fizz turns them into spider sundaes. We used berries and vanilla ice cream but bananas and chocolate ice cream would be a great combination too.
Hokey-pokey:
100g caster sugar
30g golden syrup
30g liquid honey
1 rounded teaspoon baking soda
Sundaes:
8 scoops vanilla ice cream
1½ cups fruit (we used quartered strawberries and blueberries)
½ cup whipped cream
1 can lemonade or L&P
Hokey-pokey: Prepare a tray by lining it with baking paper. Place caster sugar, golden syrup and honey in a medium size, heavy-based saucepan and stir to combine. Place over very low heat for 2-3 minutes without stirring until sugar has dissolved then slightly increase heat and simmer until dark golden.
Remove pan from heat, quickly add baking soda and stir briskly until puffed up. Immediately pour out on to lined tray where it will quickly set. (To clean saucepan, fill with hot water and leave to soak for 10 minutes.) Store hokey-pokey in an airtight container.
Sundaes: Fill 4 serving glasses with scoops of vanilla ice-cream and top with fruit and a dollop of cream. Break hokey-pokey into shards or crumble over sundaes. Serve with a top-up of fizzy lemonade or L&P.
Serves 4
