Subj : 11/11 Nat'l Sundae Day 4
To   : All
From : Dave Drum
Date : Tue Nov 09 2021 12:06:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuck Shop Sundae
 Categories: I scream, Dairy, Nuts, Desserts
      Yield: 4 Servings
 
MMMMM----------------------------BASE---------------------------------
      8    Digestive biscuits; rough
           - chopped
     50 g  Unsalted peanuts; roasted,
           - rough chopped
      1 tb Caster sugar
      3 tb Unsalted butter; melted

MMMMM-----------------------WHIPPED CREAM----------------------------
    225 ml (8 oz) double cream
      2 tb Icing sugar
      1 ts Vanilla extract

MMMMM--------------------------FILLING-------------------------------
    213 g  (7 1/2 oz) jar marshmallow
           - creme
    300 ml (9 oz) chocolate sauce, made
           - from melted Curly Wurlys
           - or Werther's Chocolate
           - Caramels (originals)
      8    Scoops vanilla ice cream
     50 g  (13/4 oz) roasted peanuts;
           - unsalted, chopped
      4    Maraschino cherries
 
  Set the oven to 360ºF/180ºC/gas 4 and lightly butter the
  bottom of a 23cm/9" pie dish or cake tin. Blitz the
  digestive biscuits into a food processor until finely
  ground. Add the peanuts and sugar and process until the
  peanuts are finely chopped. Stir in the melted butter
  until combined.
  
  Transfer the crumb mixture to the prepared dish and press
  it evenly onto the bottom of the dish. Bake for 15
  minutes, or until the crust is set and is just beginning
  to brown. Place the pan on a wire rack and cool
  completely.
  
  Using a small knife or your fingers, break the crust up
  into rough chunks of about 2cm. Set the pieces aside until
  ready to assemble the sundaes.
  
  To make the whipped cream, beat the cream with the sugar
  and vanilla until it forms soft peaks. Scrape the whipped
  cream into a pastry bag fitted with a medium star tip and
  refrigerate the bag until ready to assemble the desserts.
  
  Spoon about 1 tablespoon of the chocolate sauce into the
  bottom of a sundae glass. Sprinkle a few of the digestive
  peanut pieces over the sauce. Top with about 1 tablespoon
  of the melted marshmallow, then a scoop of ice cream.
  Repeat the layering. Top the sundae with a large swirl of
  whipped cream, some chopped peanuts and a cherry.
  
  Repeat to form 3 more sundaes. Serve immediately.
  
  RECIPE FROM: http://goodfood.uktv.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

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