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Toffee peanut sundae

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.