Method

1. Thread one blueberry and one marshmallow on a cocktail stick. Repeat until you have 12 sticks.
2. Make the buterscotch sauce. Melt the butter in a pan. Stir in the sugar and heat until the mixture starts to bubble and caramelise.
3. Add a squeeze of lemon juice and the double cream and stir.
4. Allow to cool slightly then pour over the blueberry and marshmallow skewers.
5. Place the melted chocolate in a serving bowl.
6. Serve the caramelised blueberry and marshmallow sticks with the melted chocolate for dipping.