Instructions: 1 For the Toffee Sauce: Gently heat the butter, sugar and golden syrup in a small pan, stirring until the sugar dissolves. Bring to the boil and simmer for about five minutes until thickened and syrupy.

2 Slice the brioche loaf into 5mm/ 1/4" slices. Spread half the slices with a thin layer of chocolate spread and the rest with a thin layer of the orange marmalade. Sandwich together.

3 Beat together the double cream, egg, sugar and brandy or rum and dip in each brioche sandwich, making sure it is completely soaked on both sides.

4 Heat a frying pan, add a knob of butter and swirl around until foaming. Add some of the brioche sandwiches. Cook for about a minute on each side until sizzling and lightly golden. Transfer to plate and keep warm.

5 Wipe out the pan, add another knob of butter and cook the brioche sandwiches in batches. Arrange a couple of brioche sandwiches on each serving plate and drizzle over the toffee sauce. Serve hot with scoops of ice cream.

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