December 29, 2015


Vanilla Ice cream - 4 scoops
Coffee Ice cream - 4 scoops
Small ripe bananas - 2 (sliced)
Whipped cream
Toasted flaked almonds

For the Sauce:
Soft light brown sugar - 50 gms
Golden syrup - 120 ml
Strong black coffee - 45 ml
Cinnamon powder - 1 tsp
Plain chocolate - 150 gms (chopped)
Whipping cream - 75 ml
Coffee liqueur - 45 ml (optional)


  • To make the sauce, place the sugar, syrup, coffee and cinnamon in a heavy based saucepan. Bring to the boil, then boil for about 5 minutes, stirring.
  • Turn off the heat, leave to cool for one minute, then and stir in chopped chocolate. When melted and smooth, stir in the cream and liqueur, if using. Leave to cool a little while you assemble the sundaes.
  • Fill the four tall gasses with a scoop each of vanilla and coffee ice cream.
  • Scatter the sliced bananas over the ice cream. 
  • Pour the warm fudge sauce over the bananas, then top each sundae with a generous swirl of whipped cream.
  • Sprinkle with toasted flaked almonds and serve at once.

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