Mötley Crüe: Dr Feelgood

The appeal of the so-called glam metal scene in the early 80s is in many ways akin to that of decadent baking blogs. It isn’t so much in recreating what you see; it’s about being totally enthralled by the sheer excess, escape and indulgence of it all. 

When it comes to sweet treats, not many are as extravagant as the ice cream sundae. I wouldn’t eat one every day – realistically it’s reserved for times of serious emotional crisis or a terrible hangover – but if you’re going to make something so wrong that it’s right, you might as well go all out. And the key to a good sundae is along the same lines as what makes a band like Mötley Crüe so successful: the individual ingredients are as bold as the aesthetic is striking. 

So what does an ice cream sundae look like when I need to Kickstart My Heart? It’s a two-pint skull tiki glass packed full of brownies, salted caramel, vanilla ice cream, pecans and bourbon-spiked cream.

No one took indulgence as seriously as Mötley Crüe – so let me introduce you to the one I call Dr Feelgood.

He's the one that makes you feel alright...

He's the one they call Dr Feelgood...

He's gonna be your Frankenstein.

Dr Feelgood 

(makes one massive sundae)

BROWNIES

• unsalted butter  30g, softened, plus extra for the tin
• plain flour  50g
• cocoa 50g
• baking powder ½ tsp
• salt  a pinch
• caster sugar  45g
• egg 1
• vanilla extract ½ tsp
• milk chocolate chunks  50g
• hazelnuts  50g, roughly chopped
• dark chocolate chunks  50g

   

SALTED CARAMEL

• carnation condensed milk  ½ tin, boiled in the sealed tin for 4 hours.
• sea salt flakes  1 large pinch

TO SERVE

• vanilla ice cream  4 large scoops
• double cream  300ml
• bourbon  2 tbsp (or to taste)
• pecans  a handful, toasted then roughly chopped

1. Heat the oven to 180C/gas 5, then butter and line the smallest square baking tin you have – if necessary it’s ok to use a small circular tin as the brownies will be cut into chunks. 
2. Mix together the flour, cocoa, baking powder and a pinch of salt, then beat the butter and sugar until pale and fluffy. Add the egg and vanilla. Gradually add the flour, then stir in the hazelnuts and chocolate chunks. Bake for about 20 minutes, or until cooked, then cool on a wire rack and cut into 2cm chunks.
3. Whisk the cream to soft peaks, adding bourbon to taste.
4. To assemble, put a layer of brownie chunks in the bottom of a large dish (or tiki glass), followed by the salted caramel, vanilla ice cream and a few spoonfuls of the cream. Repeat, then put the rest of the cream into a piping bag and swirl in circles over the top. Scatter with the chopped toasted pecans, then find someone to help you eat it.  

 • If you want a quick fix just buy pre-made brownies and a tin of Carnation caramel.