Chocolate Peanut Butter Fudge Sundae



175 ml double cream

100 grams milk chocolate (chopped)

100 grams smooth peanut butter

3 tablespoons golden syrup

4 scoops toffee ice cream (or caramel ice cream)

4 scoops chocolate ice cream

4 scoops vanilla ice cream

4 tablespoons salted peanuts (roughly chopped)



Put all the cream, chopped chocolate, peanut butter and golden syrup into a saucepan and place on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready.

Get out four sundae glasses (Ravenhead Essentials Coupe sundae dishes are ideal) and put a scoop of toffee or caramel ice cream in each, followed by one of chocolate and then another of vanilla.

Pour some chocolate peanut butter fudge sauce over each sundae and sprinkle with the salted peanuts.

Recipe by Nigella Lawson