Blueberry sundae with candied bacon

Contains pork – recipe is for non-Muslims only
This indulgent ice cream dessert is inspired by the sweet and salty flavours of blueberry pancakes, crispy bacon and maple syrup

Prep:20 mins
Cook:10 mins

Easy

Nutrition per serving

kcal 556
fat 26g
saturates 7g
carbs 63g
sugars 59g
fibre 3g
protein 16g
salt 1.4g

Ingredients

8 peanut butter cookies, shop-bought
vanilla ice cream, to serve
50g salted peanuts, roughly chopped
4 rashers smoked streaky bacon
2 tbsp maple syrup or clear honey
300g blueberries
100g golden caster sugar
juice ½ lemon

Method

First, make the candied bacon. Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment, 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 parchment. 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 cookie, scoops of ice cream and some peanuts to each glass. Repeat the layers once more, then top with a piece of crispy candied bacon.