To make this something you can easily do at home we have given you the recipes for the parfait, butterscotch sauce and the sponge. You can then cut the chocolate sponge into thirds horizontally and layer it back into the sponge tin with the parfait and freeze.

Alternatively we are open seven days all year round so read this recipe, file it for later, then drive out here and have us make it for you!

300 grams white chocolate

5 egg yolks

500 mls cream

Crushed dark chocolate

Crushed shortbread or biscuits of your choice

1. Melt the white chocolate in a bowl over a pot of warm water (be careful not to get water in your chocolate).
2. In a separate bowl whip the cream to soft peaks.
3. Put the egg yolks in a bowl over a pot of hot water and whisk until they are thick and foamy. Then stir through melted white chocolate.
4. Allow to cool slightly then gradually fold through whipped cream and crushed dark chocolate and shortbread.
5. Freeze into desired shape. We suggest slicing the sponge lengthways into thirds and freezing in layers. Alternatively we use cut off sections of pipe lined with plastic paper and then layer thin sponge with the parfait before freezing.

Orange butterscotch

5 cups sugar

2 cups water

Zest of 1 orange

2 cups orange juice

150 grams butter

1 teaspoon salt

1. Combine sugar and water to make toffee.
2. When toffee starts to become quite dark add orange juice to stop cooking.
3. Whisk in butter, orange zest and salt.

Margaret Babb's Chocolate Cake

4 eggs

1 cup self raising flour

1 cup sugar

½ cup cocoa

1 tablespoon butter

½ cup   water

1. Place butter, cocoa and water in saucepan. Heat through until butter has melted and mixture is smooth.
2. Beat whites until stiff. Gradually add yolks then sugar beating until sugar is dissolved.
3. Fold in sifted four and chocolate mix.
4. Bake 180c