How to make a classic knickerbocker glory
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 large jam Swiss roll
- 250ml quality ready‑made pouring custard
- 16 tinned peach slices drained
- 8 scoops of vanilla ice cream
- 125g fresh raspberries
- 300ml softly whipped cream
- 4 glacé cherries
- 20g crushed peanuts optional
- 4 Scandinavian-style ginger thins
Equipment
- 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
Method
- STEP 1
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.
- STEP 2
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.
