- Serves 4
- 5 mins to prepare and 15 mins to cook
- 454 calories/serving
For the cherry sauce
- 500g fresh cherries, pitted, plus 4 to serve
- 2 tbsp maple syrup
- ½ lemon, zested
- 1 tsp cornflour
For the chocolate fudge sauce
- 40ml double cream
- 30g (1oz) golden syrup
- 20g (3/4oz) golden caster sugar
- 1½ tbsp cocoa powder sifted
- 40g dark chocolate, around 70% cocoa solids, roughly chopped
- 10g unsalted butter
- 400g vanilla ice cream
- 40g spray cream
- 2 tbsp roasted and chopped hazelnuts
- Four whole cherries
- Combine the cherries, maple syrup, lemon zest, and 4 tbsp water in a medium saucepan over medium-high heat.
- Bring to a boil, then reduce the heat and simmer for about 8 minutes, until the cherries have softened slightly but still hold their shape.
- Spoon 1 tbsp of the liquid from the pan into a small bowl and add the cornflour.
- Stir until the flour has completely dissolved, then add this mixture to the pan. Simmer for 1-2 minutes until the liquid has thickened.
- Set aside while you make your chocolate sauce.
- For the chocolate sauce, combine the cream, golden syrup, caster sugar, cocoa powder, and half the chocolate in a small pan.
- Bring just to a simmer over medium heat, stirring continuously.
- Put the remaining chocolate and the butter into a bowl and pour over the hot chocolate mixture.
- Leave to stand for 1 minute, then stir to combine.
- Put a generous spoonful of the cherry mixture on the bottom of 4 tall glasses.
- Add a scoop of vanilla ice cream and drizzle with a generous spoonful of chocolate fudge sauce.
- Divide the remaining cherry mixture between the glasses before adding another scoop of ice cream.
- Top each sundae with a spray of cream, a sprinkle of chopped nuts, and one whole cherry.
Chocolate ice cream, clotted cream, or salted caramel work well here too.
Instead of using lemon zest, try orange zest in the cherry sauce, or add a pinch of spice (such as cinnamon, nutmeg, or allspice).
Add a splash of Amaretto once you remove the pan from the heat for a grown-up twist.
Tip: The chocolate sauce can be made up to three days in advance and stored in an airtight container in the fridge. Reheat gently in a pan until warm before serving.