For these delicious sundaes, banana slices are coated in maple syrup, mixed with vanilla ice cream and crushed meringue shells, then topped with whipped cream and decorated with chocolate, a cherry and a wafer.
Preparation time: 15 minutes, or 25 minutes if making the meringues
Cooking time, if making meringues: 1hr 15mins
For the sundaes
2 tbsp maple syrup
3 small meringue nests, roughly crushed*
8 small scoops vanilla ice cream
150m (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
1 tbsp grated plain/dark chocolate
4 glacé cherries
4 fan wafers (U.K. only). I have been unable to locate anything similar in Canada
*This dish is a great way to use up any leftover meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare them first.
For the meringues
1 egg, large (U.K.)/extra large (N.A.), white only
55g (2 oz) caster sugar/white sugar (¼ cup + ½ tbsp)
You will also need 4 sundae glasses.
For the meringues
Preheat oven to cool, 140°C (275°F) (gas 1)
Whisk the egg white in a grease-free bowl until stiff. Then gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.
Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.
Spoon 3 mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour 15 minutes. The meringues should now lift easily from the paper. If you have time, leave them to dry out in the oven for a further hour with the oven off, which will ensure the meringues are crisp all the way through.
For the sundaes
Slice the bananas into a bowl. Then add the maple syrup and stir to coat the banana slices.
Crush the meringues.
Whip the cream until stiff.
Divide the banana slices, ice cream, and meringue pieces between the four sundae glasses, layering as you go.
Top each sundae with a spoonful of the whipped cream.
Now sprinkle the chocolate over the top, then decorate with a glacé cherry and a fan wafer.
This is a true classic cherry madeira cake and a slice is perfect with tea or coffee any time of day. The buttery, light texture has a hint of orange flavour and pieces of cherry are generously spread throughout.
115g (4 oz) plain flour/cake and pastry flour (⅔ cup + 2 tbsp)
170g (6 oz) glacé cherries (1 cup + 1 tbsp)
15cm (6 inch) cake tin, greased and lined
Preheat the oven to 160°C/325°F (gas mark 3)
First, rinse the cherries under cold water and then dry them. (This prevents them from sinking when baking). Then cut them into quarters.
Zest the orange and squeeze the juice from one half.
Sift the flours together in a bowl and then set aside.
In a large bowl cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. (A little flour can be added between beating in the eggs to prevent the mixture from curdling.)
Beat the orange zest into the mixture.
Fold in the flours and then the glacé cherries.
Finally, add just enough orange juice to give a dropping consistency.
Spoon the mixture into the tin making a slight hollow in the centre with the back of the spoon.
Bake in the centre of the oven for 1 hour 30 minutes or until a skewer comes out clean after being inserted into the middle of the cake. Cover the cake with a sheet of baking parchment if the top starts to brown too quickly.
Remove from the oven and leave for 10 minutes before turning out onto a wire rack to cool completely.
This cake can be frozen for up to 3 months, just defrost overnight before serving.
Butter that is at room temperature and not taken straight from the fridge will be softer and just right for creaming.
Always use eggs that are at room temperature. I tend to keep a bowl with half a dozen eggs in on the counter so there are always eggs at room temperature ready to use.