1 Heat a small frying pan. Break up the chocolate into squares and place in a small pan with the butter, sugar, golden syrup and cream. Cook over a low heat, stirring occasionally until smooth and shiny.

2 Roughly chop the hazelnuts and add to the heated frying pan. Cook for a minute or so until toasted, tossing occasionally. Slice up the pears.

3 Scoop out two balls of ice cream from the tub (Brian only does one) and arrange in a glass serving dish with some pear slices. Pour over some sauce and scatter the nuts on top to serve.

Tip This chocolate sauce works well as a fondue. Dip in chunks of fresh fruit ie melon, strawberries, pineapple, mango and marshmallows (pierced onto skewers or cocktail sticks).