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How to make a classic knickerbocker glory

  • serves 4
  • Easy

The famous fancy ice cream sundae is always a winner with children

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How to make a classic knickerbocker glory

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

  • 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.

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