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Oreo chocolate fudge sundae

Ice cream with chocolate sauce is a combination made in heaven and the chunks of Oreo biscuit just add to the divine wickedness of it all! This great chocolate fudge sauce recipe is one I was kindly given by the indefatigable American cook, Charita Jones. It makes quite a lot, but, in a household of chocoholics, that is never a problem! Stored in a jar in the fridge, it will keep for months – simply reheat to serve.

Serves 1 (v)

Charita’s chocolate fudge sauce: makes 1 litre (1¾ pints) (v)

PREPARATION TIME

10 minutes

COOKING TIME

5 minutes

For Charita’s chocolate fudge sauce

350g (12oz) caster sugar

100g (3½oz) soft light or dark brown sugar

85g (3oz) cocoa powder

25g (1oz) plain flour

Pinch of salt

1 x 400ml tin of evaporated milk

50g (2oz) butter

2 tsp vanilla extract

For each sundae

2 Oreo biscuits, broken into chunks

2 scoops of coffee, vanilla or even banana ice cream

One sundae glass or bowl per person

* To make the chocolate fudge sauce, place all the ingredients apart from the vanilla extract in a saucepan with 225ml (8fl oz) water and bring to the boil, stirring constantly. Boil for about 5 minutes or until slightly thickened, using a whisk at first to break up any lumps of flour. Remove from the heat and stir in the vanilla extract.

* To make each sundae, place half the biscuit pieces in the bottom of the glass or bowl, add a scoop of ice cream, then add most of the remaining biscuit pieces, followed by the remaining scoop of ice cream. Pour over the hot chocolate fudge sauce and crumble over the rest of the biscuit pieces.