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Brandy Baskets with Ice Cream and Almond Sauce

Makes 8


  • 60g Australian butter
  • 2 tablespoons caster sugar
  • 2 tablespoons golden syrup
  • 1/3 cup plain flour
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon ground cinnamon
  • 80g Australian butter, extra
  • 1 cup brown sugar
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons golden syrup, extra
  • 1/4 cup Australian thickened cream
  • 1 tablespoon arrowroot
  • 8 scoops Australian premium quality vanilla ice cream, for serving
  • seasonal fresh fruit, sliced, for serving
Download Recipe (PDF)


  1. 1. To make the Brandy Baskets, heat butter, sugar and golden syrup in a saucepan until butter has melted and sugar is dissolved. Remove from heat and add sifted flour and spices stirring until well combined. Drop a teaspoon of mixture onto a buttered tray allowing plenty of room for spreading. Bake at 160°C for 7-8 minutes until thin and brown. Allow to cool slightly before lifting off and draping over the base of a rounded cup and allow to cool completely. Repeat with remaining mixture.
  2. 2. For the Almond Sauce, heat extra butter, sugar, almonds and extra golden syrup in a saucepan, stirring until boiling. Blend the cream with the arrowroot and stir into sauce. Stir until thickened. Sauce may be served hot or cold.
  3. 3. For serving, place a scoop of ice cream into each basket, pour over sauce and garnish fresh fruit.


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