Toffee ice-cream cake

Method

1. Lightly oil a medium baking tray. To make the honeycomb, add 100g golden syrup to a saucepan with 100g caster sugar. Heat gently until the sugar has dissolved, then increase the heat and bubble until the syrup thickens and turns a dark golden caramel colour. Whisk 1 tsp bicarbonate of soda into the caramel, then pour the mixture into the baking tray. Leave to cool and set, then break the honeycomb into pieces.
2. Soften a 600g tub good-quality vanilla ice cream. Fold through half the honeycomb and 200g raspberries (keep the remaining honeycomb in an airtight container). Thinly slice 2 x 300g Madeira cakes (we used Waitrose) and spread 100g dulce de leche thinly over all the slices (on one side only).
3. Use one-third of the slices, spread-side up, overlapping slightly to cover the base of a 1.6 litre loaf tin lined with cling film (with plenty overhanging). Spoon over half the hokey pokey ice cream, smoothing with the back of a spoon. Repeat the layers, finishing with the remaining slices of Madeira cake, spread-side down. Cover tightly with the cling film and pop the tin in the freezer until it has refrozen.
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5. To serve, pull back the cling film and invert the ice-cream cake onto a serving plate. Carefully peel off the cling film. Sprinkle with some of the leftover honeycomb and slice thickly to serve.