How to make a knickerbocker glory
The famous fancy ice cream sundae is always a winner with children
Preparation time 30 minutes
1 large jam Swiss roll
250ml quality ready‑made pouring custard
16 tinned peach slices, drained
8 scoops vanilla ice cream
125g fresh raspberries
300ml softly whipped cream
4 glacé cherries
20g crushed peanuts (optional)
4 Scandinavian-style ginger thins
Measuring jug; scales; sharp knife; chopping board; can opener; ice cream scoop; medium bowl (filled with hot water); metal kitchen spoon, electric mixer or whisk; 4 tall fancy dessert glasses; 4 long-handled sundae spoons.
- Cut the Swiss roll into 8 slices and divide them between the dessert glasses. Press the Swiss roll slices firmly into the bottom of the glasses, then pour 60ml of the custard into each glass. Add 4 peach quarters on top of the cake, followed by a scoop of vanilla ice cream, to each glass.
- Divide the raspberries between the 4 glasses, then evenly dollop the cream on top. Garnish each sundae with a glacé cherry and the crushed peanuts – if your child has a nut allergy, simply omit these or include another crunchy topping for extra texture, such as some bashed-up meringues. Finish with a ginger thin and serve immediately with a sundae spoon.
Chef’s tip: If you put your ice cream scoop in a bowl of hot water for a few seconds, it makes scooping the ice cream much easier – this is something your child can help you with.
Recipe adapted from Half-Hour Hungries by Sabrina Parrini (Hardie Grant, £14.99)
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