Ingredients Jump to Instructions ↓

  1. 200 g ginger cakes , chopped into chunks a good glug of your favourite liqueur such as tia maria , or Baileys

  2. 75 g blanched flaked almonds , toasted

  3. 200 g chocolate ice cream

  4. 200 ml whipping or double cream , whipped crushed shortbread , for sprinkling chocolate shavings , to garnish

  5. 225 g dark chocolate , roken into squares

  6. 150 ml milk

  7. 75 ml double cream

  8. 40 g sugar

Instructions Jump to Ingredients ↑

  1. Chocolate knickerbocker glory Method 1. First make the chocolate sauce. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water.

  2. Meanwhile gently bring the milk, cream and sugar to the boil in a small saucepan. Stir the hot milk mixture into the melted chocolate and set aside to cool.

  3. Place a few bits of ginger cake in the bottom of 4 sundae glasses.

  4. Add a dash of liqueur to the cake, then top with a little chocolate sauce, followed by ice-cream, more chocolate sauce and toasted almonds.

  5. Repeat until the glasses are nearly full. Top each portion with whipped cream, shortbread and chocolate shavings. Serve at once.


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