London, 31 May 2011. <br />As reported in The Telegraph: - <br /> <br />"Sun lovers enjoy warmest spring since 1659." <br /> <br />"Farmers in Lingwood, Norfolk, have harvested hay three months early." <br /> <br />"The previous warmest spring was in 1893, the year that Sir Arthur Conan Doyle announced the death of Sherlock Holmes" and "Thomas Edison built the first film studio in New Jersey." <br /> <br />Clearly it's time for ice cream, and only a Knickerbocker Glory will do. <br /> <br />FYI: - <br /> <br />Knickerbocker Glory is a British adaptation of the Knickerbocker Sundae which originated in New York and named after Washington Irving's Diedrich Knickerbocker in his 'History of New York'. Although there are many variations I favour Caroline & Robin Weir's version as published in their seminal 'Ice Creams, Sorbets & Gelati' for its simplicity and clean flavours. However I substitute Honeycomb, a toffee-like sweet, for the usual brandied or glacé cherry in the original. <br /> <br />Cadbury's Crunchie bars are essentially Honeycomb enrobed in chocolate. It's light texture is made by trapping carbon dioxide bubbles within the sweet. This occurs when baking soda (bicarbonate of soda) is added to hot syrup. I prefer to make my own and use London chef Patrick Williams' recipe.

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