This is a great desert to serve at a summer BBQ. The nutty topping is also great with yoghurt and fruit for breakfast and the divine butterscotch sauce is delicious with vanilla ice cream.
First make your crunch topping:
For the butterscotch sauce:
Thanks to Irene Goddard, owner of Wyvis Boutique Boutique Bed & Breakfast in Tillicoultry in Clackmannanshire, for sharing this recipe with us.
Irene has been running a B&B with the support of her husband Terry for 30 years. Irene and Terry really enjoy welcoming guests from all over the world into their family home and sharing Scottish food and recipes.
Irene sources the best produce and ingredients from local suppliers, including from Wyvis’s colourful garden whenever possible, and she takes pride in knowing the provenance of the extensive range of Scottish produce on their breakfast menu.
Wyvis is VisitScotland 5 Star Gold Graded, and has received the Taste Our Best Award for Food, Drink and Hospitality, as well as being a regional finalist in the Thistle Awards in the Most Hospitable Bed and Breakfast category.