• 200g stale sliced brown bread, or any wholemeal bread
  • 600ml double cream
  • 2 tbsp maple syrup
  • 397g can sweetened condensed milk
  • 2 tbsp treacle


  • STEP 1

    Toast the bread until deeply golden. Tear and put in a food processor, then blitz to fine crumbs.

  • STEP 2

    Beat the cream and syrup together until the cream holds its shape. Pour the condensed milk into a second bowl, drizzle in the treacle and whisk gently to combine. Carefully fold in the whipped cream and syrup mixture and all but 1 tbsp of the breadcrumbs. Spoon into a loaf tin or freezerproof container. Top with the remaining breadcrumbs and freeze for at least 6 hrs until firm. Remove from the freezer 10 mins before serving to soften slightly. Will keep covered in the freezer for up to three months.

Recipe from Good Food magazine, August 2023

Goes well with


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