Making sundaes with the kids is definitely a family favourite of ours! And our chocolate sauce recipe really compliments the toffee caramel ice cream, you can top this sundae with whichever nuts you’ve got in the store cupboard, we’re sure pecans or hazelnuts would be just as tasty.
10 minutes
10 minutes
Easy
4
Melt the butter over a medium heat, add the golden syrup and ground cinnamon. Stir until well combined and the mixture is starting to bubble. Lay the banana slices in the hot mixture and cook for 4-5 minutes on each side until deep golden brown and crispy on the edges. Remove slices from pan, lay them on some greaseproof paper to cool.
Heat butter, double cream and sugar in a pan on medium heat then stir into the melted chocolate until smooth.
Choose your sundae glasses/bowls and add a spoonful of chocolate sauce to the bottom of each one. Add two generous scoops of toffee caramel ice cream, top with more chocolate sauce, lots of sticky banana slices and sprinkle with the toasted flaked almonds – delicious!
For the chocolate sauce:
For the sticky cinnamon bananas:
For the topping:
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
