• 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


  • 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


  • 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.