I made this for my son’s 3rd birthday and it went down a treat!! The recipe came from Essentials magazine December issue

100g Roasted Hazelnuts chopped

200ml Nestle Carnation condensed milk

500ml Double cream

150g Plain Chocolate melted

100g fudge finely chopped

150ml Caramel sauce ( I used carnation caramel from a tin )

Ready made chocolate sauce warmed to serve ( I made my own using double cream and stirring in chocolate till melted )

1) Line a 2lb loaf tin with clingfilm then sprinkle the base with 25g of the hazelnuts. Pour the condensed milk and double cream into a bowl and whisk until it forms soft peaks. Spoon half the mixture into another bowl. Stir the melted chocolate through one half of the mixture and fold the remaining hazelnuts and fudge through the other.

2) Pour half of the hazelnut and fudge mixture into the base of the loaf tin and top with half of the chocolate mixture, cover with the caramel sauce and then repeat the layers . Put in the freezer to set for a minimum of 4 hours.

3) To serve remove from the freezer and invert onto a serving plate, Drizzle with the chocolate sauce and serve in slices.