Olivia Potts

It’s a two-part bake, with a simple vanilla sponge on the bottom and then, for the final ten minutes of cooking, a coconut-laden butterscotch spooned on top

The dish is served chilled, which makes it perfect for a no-fuss, do-ahead summery pudding

There is hope: other cultures don’t have the same problem with the texture

For one moment I consider skipping the whole thing and just having an unchallenging slice of toast instead. I’m so glad I didn’t

Mine is based on a neapolitan ice cream, dotted with chopped walnuts, and topped with a toasted vanilla-flecked meringue