BROWNIE BASE: 50 g unsalted butter -- plus extra for greas

75 g caster sugar

40 g dark muscovado sugar

50 g plain chocolate

2 tsp golden syrup

1 egg

1/2 tsp vanilla extract

25 g plain flour

1/4 tsp baking powder

ICE CREAM: 300 g white chocolate -- broken into pieces

300 ml double cream

400 g bought vanilla custard

TO DECORATE 50 g plain chocolate

cocoa powder -- for dusting

oven to gas 4. Lighlly grease 20cm/8in springform in. In small non-stick pan gently heat butter, sugars, chocolate, syrup, stirring until chocolate melted, mixture smooth. Remove from heat, leave to cool. In a bowl, beat egg and vanilla, add to cooled mixture. Sift in flour and baking powder, mix well. Pour into the tin, bake 15 minutes until outside of the brownie is crisp and beginning to shrink away from sides but centre soft to the touch. Leave to cool. Make ice cream - melt chocolate. Whip cream until it just holds its shape, then whisk in the cold custard. Stir in chocolate until mixture is thick, smooth, well blended. Pour onto cooled brownie, tilt tin to level top. Melt plain chocolate, with a tsp drop 12 neat blobs onto the ice cream 3 cm from edge. Open freeze 4 hours. Remove, dust with powder.