Phil Vickery's caramel and pear knickerbocker glory
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This lovely quick recipe from Phil Vickery gives you an ice cream sundae you won't forget - caramel, pear, toasted hazelnuts and chocolate ice cream.
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Prep time: 15 mins
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Serves: 4
Ingredients
Use the best chocolate muffin you can find for this recipe - it makes all the difference.
- 8tbspsqueezy caramel
- 150g (5½ oz) chocolate muffin, chopped
- 55g (2oz) chopped, roasted hazelnuts
- 2 pears, peeled and sliced
- 4 scoops triple chocolate ice cream
- Grated chocolate, to finish (optional)
Method
- Take a few pieces of chocolate muffin and divide them between 4 sundae glasses.
- Squeeze over a generous amount of the caramel sauce, a sprinkle of roasted hazelnuts and a few pieces of pear.
- Top each sundae with a scoop of triple chocolate ice cream and repeat the layers of caramel, nuts and pear.
- Finally, top with grated chocolate and serve with very long spoons!
To watch Phil make simple, delicious puddings in step-by-step podcasts, view Phil's Pudcasts at www.carnation.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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