Malty chocolate fudge sauce & sesame sprinkle

Start by making the sesame sprinkle. Put the sesame seeds in a pan over a medium heat and toast for 7-8 minutes until golden. Transfer to a pestle and mortar with the sugar and salt and grind until roughly broken; set aside.

To make the chocolate fudge sauce, put the sugar, cream, golden syrup, Horlicks, butter and salt in a small pan with 75ml water. Set over a medium-high heat and bring to a boil, stirring to dissolve the Horlicks. Take off the heat and stir in the chocolate until melted, then return to the heat, stirring until smooth and glossy. Drizzle the hot fudge sauce on the ice cream and serve with the sesame sprinkle on top.