Hello, I am from NZ and love watching Nigellas show on Food TV. For Christmas this year, we have decided to try something new for dessert and on last night's episode I saw Nigella create this ice cream, butterscotch and biscuit indulgence, but I can't seem to find the recipe anywhere. It had a chocolate/biscuit base (or crust), filled with ice cream and topped with a toffee/bourbon/butterscotch sauce. It looked amazing so I would love to try this for my family this year. Any help in locating the recipe would be greatly appreciated!
In Nigella's Christmas Kitchen TV show on Nov.22nd in NZ, a tart was 'created' with a biscuit crumb/choc chip base, filled with coffee ice cream and topped with butterscotch sauce. It was then frozen. I am trying to locate the receipe for the ingredient measurements but can not find it- help please! Many thanks. Barb.
I saw Nigella make the Girdlebuster Pie but I cannot find the recipe. It had a biscuit base, coffee ice cream filling and butterscotch sauce topping. I would really love it if I could find this recipe as I would love to make it this Xmas for my kids and partner. Thanks, Rhinofoxy.
We believe the recipe that you are looking for may be the Gidlebuster Pie. It appears in Nigella's book Christmas on p87. We are also very pleased to say that this recipe has recently been posted on the Recipe section of the website (see link below). It has a base made from digestive biscuit/graham cracker crumbs mixed with chocolate chips and is filled with coffee ice cream and topped with a butterscotch sauce. If you are making the pie for children then you may prefer to use vanilla ice cream instead of coffee and omit the bourbon from the butterscotch sauce.
The pie is wonderful for Christmas entertaining as it can be made well in advance (up to 3 months). Wrap the pie, in its dish (use a freezer proof one), with a double layer of clingfilm (plastic wrap) and a double layer of foil and keep in the freezer until needed. Unlike most ice-cream based desserts this pie should not be allowed to stand at room temperature and "ripen" for a few minutes as it will become quite sticky and difficult to cut. Instead just unwrap and serve straight from the freezer.