8 ginger nut biscuits, crumbled
8 scoops vanilla ice-cream, to serve
50 g salted peanuts, roughly chopped
For candied bacon
4 rashers smoked streaky bacon
2 tbsp maple syrup or clear honey
For blueberry compote
300 g blueberries
100 g golden caster sugar
juice of ½ lemon
- First, make the candied bacon. Heat oven to 180C fan. Line a baking tray with baking paper, lay out the rashers of bacon, then cover with another sheet of parchment and another baking tray to make the bacon flat. Cook for 20 mins until crisp, then remove the top tray and sheet of paper. Brush with half the maple syrup and continue cooking for 5 mins more, turning over halfway through cooking and brushing with more syrup. Leave to cool on a wire rack, bending the rashers into an ‘S’ shape while still warm and malleable.
- For the blueberry compote, put 200g of the blueberries in a saucepan with the sugar and lemon juice. Bring to a fast simmer. Bubble for 5 mins until the berries pop and turn saucy and syrupy, then throw in the remaining blueberries and cook for 1-2 mins more. Remove from the heat and set aside to cool. Can be made ahead and chilled for up to 3 days.
- To assemble the sundaes, spoon a little compote into the bottom of 4 sundae glasses. Add a crumbled biscuits, scoops of ice cream and some peanuts to each glass. Repeat the layers once more, then top with a piece of crispy candied bacon.