Okay, I know I shouldn’t have been cooking today, being Mothers’ Day and all, but this is such a sublime (and easy!) dessert to make, that I really didn’t mind. After all, we had just had a hefty Chinese takeaway for which I hadn’t had to lift a finger!
I re-created this dish after we had it at a Beaconsfield restaurant (no names but guess at an insane wild animal, no longer indigenous to the UK) that I will review at a later date. This is my version.
Salted Caramel Pecans – served with Ice Cream
You will need: 90g unsalted butter, 45g caster sugar, 45g dark brown soft sugar, 200g condensed milk, 100g pecan nuts and 2 level teaspoon of high quality rock salt flakes (do not try and use ordinary salt, it will not work unless this is in large crystals!) plus any delicious ice cream of your choice – vanilla or a very dark chocolate is good.
Method: here are your 6 steps to heaven:
Place the butter and both sugars in a saucepan over a low heat and stir until all the butter has been absorbed
Add the condensed milk and gently bring to the point where it is starting to bubble
Immediately take off the heat and set aside until cold, it should now be really thick and sticky
Stir in the nuts and salt
Serve with a scoop of ice cream on top and Do NOT think about the calories
Happy Mothers’ day everyone
The Bombay Boys 
Wowzers! This looks truly amazing! xx