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 (see also Classics:
Spam Fritters.) 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.
6 ginger biscuits
1 oz (25 g) butter
1 packet of butterscotch Angel Delight
1 small carton of double cream
Milk
Hazelnuts
Method
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. 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 1⁄2 pint (300 ml) then make up the whip according to
the instructions on the packet.
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.