Banana and Chocolate Fudge Sundae
- 100g unsalted butter
- 100g (1/2 cup, firmly packed) brown sugar
- 125mls (1/2 cup) thin cream
- 2 tbs cocoa powder
- 4 ripe bananas, sliced
- 1L vanilla ice-cream
- 80g (1/2 cup) chocolate-coated peanuts, roughly chopped
- Melt the butter in a small saucepan over low heat. Add the brown sugar, cream and cocoa powder and stir over low heat for 3 minutes or until smooth and well combined. (See microwave tip.) Remove sauce from heat and set aside for 30 minutes or until thickened to desired consistency.
- To assemble the sundaes, divide the bananas evenly among 4 serving glasses or dishes. Pour about 2 tbs of the sauce over the bananas. Top each with 2 scoops of ice-cream, drizzle with the remaining sauce and then sprinkle with the chocolate-coated peanuts. Serve immediately.
Make-ahead tip: The sauce can be made up to 5 days ahead of serving. Keep in an airtight container in the fridge. Before serving, warm it gently over low heat until it's a pouring consistency.
Preparation time: 15 mins (+ 30 mins cooling time).
Microwave tip: Place the butter, brown sugar, cream and cocoa powder into a small microwave-safe, heat-resistant bowl or jug. Cook, uncovered, for 1-2 minutes, stirring halfway through cooking, on Medium-High/650watts/70% until smooth and well combined.
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