Ingredients

Step by step

1. Light your barbecue for indirect cooking by banking the coals to one side and creating one hotter side and one cooler side. This way, the hot side can be used for searing and crisping, while the cooler side can be used for slower cooking.
2. Melt the butter and brush some inside a deep 23cm cake tin (non-springform) or a heatproof dish. Split the buns open and spread each one thickly with Nutella, then add a sprinkling of chopped nuts and raisins, reserving some for later. Tuck the buns snugly inside the cake tin or dish and brush the tops with the remaining melted butter.
3. Once the coals have died down to a medium heat (you don’t want any fierce flames here), put the tin or dish onto the grill, on the opposite side to the coals. Cook for 10 minutes with the barbecue lid on if you have one (or cover the tin with foil and a baking sheet), turning the tin round once to ensure the buns toast evenly.
4. Warm the dulce de leche slightly if it’s thick and cold, then drizzle it all over the buns before returning to the barbecue for another 5 minutes. Carefully remove the buns and fill each one with a scoop or two of the ice cream. Sprinkle with the remaining nuts and raisins and serve straightaway.