How To Make Butterscotch Crunch

Not long ago I read that Heston Blumenthal gave butterscotch Angel Delight the thumbs up (at least he said he quite liked it), which is a good enough reason to include it here. In fact, lots of people must like Angel Delight, secretly or otherwise, or it wouldn't still be going strong after all these years. The only problem is it doesn't keep well so don't make it too far in advance. Serve individually in small wine glasses or ramekins – allowing, say, one ginger biscuit per person – and if you're making it for more than six people, use two packets of Angel Delight and double up the quantities of everything else.

1. Step 1:

   Crush the ginger biscuits into crumbs and mix with the melted butter in the usual way then put a spoonful into the bottom of each glass or ramekin, pressing down in an even layer to make the bases.

2. Step 2:

   Empty the packet of Angel Delight into a bowl, pour the carton of cream into a measuring jug and top up with fresh milk to about ½ pint (300 ml) then make up the whip according to the instructions on the packet.

3. Step 3:

   Break up a handful of hazelnuts and stir through the made-up Angel Delight; fill the glasses or ramekins with whip and decorate with whole hazelnuts.