How to make a classic knickerbocker glory
- serves 4
- Easy
The famous fancy ice cream sundae is always a winner with children
Published:
Ingredients
- large jam Swiss roll 1
- quality ready‑made pouring custard 250ml
- tinned peach slices 16, drained
- vanilla ice cream 8 scoops
- fresh raspberries 125g
- softly whipped cream 300ml
- glacé cherries 4
- crushed peanuts 20g, optional
- Scandinavian-style ginger thins 4
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
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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.
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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.
Recipe adapted from Half-Hour Hungries : 36 Awesome Dishes for Kids to Make when Time Is Short by Sabrina Parrini (Hardie Grant)