pieces.
Sundaes are a huge favourite of my children’s, but anyone with a sweet tooth is susceptible to an ice cream sundae. It’s great to have a few sauces and ingredients on hand so people can get creative. The toffee sauce used in this recipe takes minutes to make and is so useful to have for pouring over ice cream, meringues or even baked fruit, such as peaches, pears or bananas. Once made, it keeps for months, so I always have a jar of it nestled somewhere in the back of the fridge. Simply reheat to serve.
Serves 1 (v)
Toffee sauce: enough for 4 sundaes (v)
PREPARATION TIME
10 minutes
COOKING TIME
5 minutes
For the toffee sauce
100ml (3½fl oz) golden syrup
50g (2oz) soft light brown sugar
50g (2oz) caster sugar
½ tsp vanilla extract
100ml (3½fl oz) double or regular cream
For each sundae
2 scoops of chocolate or vanilla ice cream
2 tbsp salted peanuts
One sundae glass or bowl per person
* To make the toffee sauce, place all the ingredients in a saucepan and bring to the boil, stirring constantly to help dissolve the sugar. Boil for 5 minutes or until the sauce has thickened, then remove from the heat.
* To make each sundae, place one scoop of ice cream in the bottom of the glass or bowl, add half the peanuts, then add another scoop of ice cream, followed by the rest of the peanuts, and finally drizzle with the hot toffee sauce.
Chocolate marshmallow biscuit cake
My children would survive solely on this given half a chance. You can use whatever biscuits or chocolate bars you like, although ginger biscuits add a great spicy crunch.
Makes about 16 bars (v)
PREPARATION TIME
10 minutes, plus chilling
COOKING TIME
10 minutes
450g (1lb) milk chocolate, broken into pieces, or milk chocolate drops
150g (5oz) ginger nut biscuits, broken into 1cm (½in) chunks
100g (3½oz) mini marshmallows
2 x 60g Snickers bars, cut into 1cm (½in) cubes
2 x 40g Crunchie bars, cut into 1cm (½in) cubes
20cm (8in) square cake tin
* Line the base and sides of the tin with baking parchment.
* Place the chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to the boil, then take the pan off the heat and allow the chocolate to melt slowly. Once the chocolate has melted, remove the bowl from the saucepan and allow the chocolate to cool to just above room temperature. (If it’s too hot, the marshmallows will melt.)
* Stir in the remaining ingredients and press into the prepared tin. Place in the fridge to chill for 1–2 hours or until set, then cut into fingers or squares to serve.
Fruit sundae with strawberry coulis
Strawberry coulis is such a useful sauce for pouring over ice cream, yoghurt or fromage frais. Use straightaway or store in the fridge, in a covered bowl or jar with a lid, for up to a week. It can also be frozen for up to one month.
Serves 1 (v)
Strawberry coulis: enough for 4 sundaes (v)
PREPARATION TIME
10 minutes
For the strawberry coulis
150g (5oz) fresh strawberries, hulled and sliced, or frozen strawberries, defrosted
2 tsp caster sugar
Juice of ½ lemon
For each sundae
6–8 slices tinned peaches or nectarines
2–3 strawberries, sliced
3 scoops of ice cream, such as vanilla or strawberry
One sundae glass or bowl per sundae
* To make the strawberry coulis, place everything in a food processor and whiz for 1–2 minutes or until smooth. (If using frozen and defrosted strawberries, you can simply mash these with a fork, if you prefer.) Taste to see if you need to add any more sugar or lemon juice – the blander the strawberries, the more help they’ll need.
* Push the purée through a fine sieve, discarding any pulp, and use straightaway or keep chilled in the fridge for future use.
* To make each sundae, place half the peaches or nectarines and strawberry slices in the bottom of the glass or bowl, add a scoop of ice cream and drizzle with half the coulis, then add the remaining fruit, followed by another scoop of ice cream, and drizzle with the rest of the coulis.
Variation
Raspberry coulis: Make as above but substitute the strawberries with the same quantity of fresh or frozen (and defrosted) raspberries.
This incredibly easy recipe has become a new family favourite! I adore the combination of ingredients – the moist coconutty sponge sits over a layer of sweet and sticky raspberry jam. It’s lovely on its own, though it’s also excellent with custard.
Serves 6–8 (v)
PREPARATION TIME
10 minutes
COOKING TIME
40–50 minutes
4 tbsp raspberry jam
250g (9oz) plain flour
3 tsp baking powder
350g (12oz) caster sugar
100g (3½oz) desiccated coconut
3 eggs, beaten
350ml
