Crunchy Caramel Sundae

Serves 4

- 4 large scoops vanilla ice cream

- 440 g/14 oz canned apricots, drained

Crunchy caramel topping

- 30 g/ 1 oz unsalted butter

- 2 tablespoons brown sugar

- ½ cup/60 g/2 oz toasted muesli

- 2 tablespoons walnuts, chopped

- 1 tablespoon shredded coconut

Topping: Combine butter and sugar in a saucepan over a medium heat. Cook, stirring for 2-3 minutes or until sugar dissolves and mixture bubbles. Stir in muesli, nuts and coconut.

Place a scoop of ice cream in each serving dish. Top with a few apricots and sprinkle with topping. Serve immediately.

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