Nigel Slater

Raspberry Chocolate Sundae

Fine chocolate, ripe heavily fragrant raspberries, the best vanilla ice-cream and crisp, freshly roasted almonds will lift this delightfully vulgar sundae to a higher level. The most suitable wafers are those thin, cigarette-style ones filled with chocolate. The are available from Italian delicatessens.

Makes 2

The Sweet, Shiny Chocolate Sundae Sauce (see below)
4 ounces (125g) Raspberries
4 Large balls of vanilla ice-cream
a handful of flaked almonds, toasted
chocolate wafer biscuits

Method:
Make the sauce and let it cool slightly. Crush the raspberries lightly with a fork. Put a little of the chocolate sauce in the bottom of two sundae glasses. Drop in some of the chocolate sauce. Scatter with the toasted almonds, then stick in the wafers.

Sweet, Shiny Chocolate Sundae Sauce

A dark, glossy sauce that does not set too quickly, making it perfect to layer amongst ice-cream in a sundae. Try pouring it over layers of coffee and vanilla ice-cream.

6 ounces (175g) fine plain chocolate
4 tbsp butter
¼ sugar
2 tablespoons light corn syrup
1 cup milk

Break the chocolate into squares and melt it, with the butter in a bowl set over a pan of hot water. Stir in the sugar and syrup until it is dissolved, then pour in the milk and continue to cook, stirring often, until the sauce thickens.