Chocolate Marble Cake

This recipe makes a really light and airy cake. Perfect on its own or served with whipped cream.

Chocolate Marble Cake

8 servings
  • Preparation time: 35 minutes
  • Cooking time: 40 minutes
  • Ingredients
  • 120 ml (4 fl oz) milk (½ cup)
  • 1 x 100g bar plain/dark chocolate with 70% cocoa solids
  • 60 ml (2½ fl oz) crème fraîche (¼ cup) (sour cream can be used as a substitute)
  • 2 tbsp brandy
  • 170 g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 170 g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • 3 eggs, medium (U.K.)/large (N.A.), lightly beaten
  • 225 g (8 oz) self-raising/self-rising flour, sifted (1¾ cups)
  • salt
  • icing/powdered sugar to dust

Equipment

  • You will also need a bundt pan with a base measurement of 20 cm (8 inches), greased and dusted with flour, or a 20 cm (8 inch) springform cake pan, sides greased and dusted with flour, base lined with baking parchment.
  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Break up the chocolate and put it in a heatproof bowl with half the milk. Sit the bowl over a pan of just simmering water to melt the chocolate, about 5 minutes. Make sure the base of the bowl does not touch the water. Stir the chocolate and milk until combined and then put to one side to cool.
  • Now in a small bowl, lightly whisk together the remaining milk, crème fraîche (or sour cream), and brandy. Put to one side.
  • Next, using an electric mixer, cream the butter and sugar together until soft and fluffy, about 2 minutes.
  • Now gradually add the eggs until the mixture is smooth. Occasionally scrape down the sides of the bowl to incorporate all the mixture.
  • Using a large metal spoon fold in half the flour with a pinch of salt and then add half the milk mixture. Repeat using the remaining flour and milk mixture.
  • Spoon slightly less than half the cake mixture into a separate bowl and quickly mix in the melted chocolate.
  • Then combine both batches of the cake, marbling lightly so that both mixtures are still apparent.
  • Carefully spoon into the prepared cake pan and bake for 40 minutes, until a fine skewer comes out clean when poked through the centre of the cake.
  • Leave in the pan until the cake is fairly cool and then turn out on to a wire rack.
  • Dust the top with icing/powdered sugar to serve.
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Frozen Strawberry Sundaes

Frozen Strawberry Sundae

These squares of strawberry ice cream are on a chocolate base and topped with sliced strawberries, drizzled with chocolate and sprinkled with toasted almonds. Frozen ahead of time, they make an impressive dessert and take no time at all to add the toppings just before serving.

Frozen Strawberry Sundaes

6 servings
  • Preparation time: 30 minutes
  • Freezing time: 4 hours
  • Standing time: 10 minutes

  • Ingredients
  • For the base
  • 115 g (4 oz) Oreo chocolate baking crumbs (1 cup)*
  • 1 tbsp sugar
  • 40 g (1½ oz) butter, melted (3 tbsp)
  • *This is a North American recipe where the chocolate baking crumbs are bought ready in a box.
  • Use the recipe below to make the base in England:
  • 115 g (4 oz) plain digestive biscuits crushed to make fine crumbs
  • 1 tbsp sugar
  • 55 g (2 oz) butter, melted
  • 1 tbsp cocoa powder

  • Stir the cocoa powder into the melted butter then add to the biscuit crumbs and sugar. Stir to combine.

  • For the filling
  • 280 g (10 oz) vanilla ice cream or frozen yogurt (8 scoops)
  • 170 g (6 oz) strawberries, rinsed and hulled (about 1¼ cups)
  • 1 tbsp sugar

  • For the topping
  • 85 g (3 oz) strawberries, rinsed and hulled (about ⅔ cup)
  • 55 g (2 oz) plain/dark chocolate
  • 2 tbsp slivered/flaked almonds

Equipment

  • You will also need a 17 cm (6½ inches) square metal baking tin at least 5 cm (2 inches) deep for this recipe.

Note

  • Once the base and filling have been left to freeze it can be cut into portions and then the portions returned to the freezer until needed. The topping is added just before serving and is better not frozen.
  • This is a great recipe to make and keep in the freezer. The quantities can be doubled to be able to freeze more portions; just use a 24 cm (9½ in) square tin.


  • Method
  • First line the container with two pieces of cling film/plastic wrap so they are laid across one another and large enough to overhang the edges of the container on all sides. Press well into the corners of the container.

  • For the base
  • In a medium bowl, combine the chocolate crumbs and sugar. Stir in the butter to coat the crumbs.
  • Now spread evenly in the container, using a flat bottomed glass or measuring cup, pressing well into the corners.
  • Freeze while making the filling.
  • For the filling
  • Remove the ice cream or frozen yogurt from the freezer to soften a little while preparing the strawberries.

  • Slice the strawberries and put in a small bowl. Toss with the sugar and leave for 10 minutes, tossing occasionally.

  • Purée the strawberries until smooth.
  • Scoop the ice cream or yogurt into a large bowl. It should be soft but not completely thawed. Then pour over the strawberry purée. Stir until well blended.
  • Spoon evenly over the chocolate base and freeze until firm, about 4 hours.
  • For the topping
  • Start preparing the toasted almonds and chocolate sauce about one hour before serving so they have time to cool.

  • Tip the almonds into a small frying pan/skillet and toast over a medium to low heat until golden, tossing frequently. They will take about 5–10 minutes but keep an eye on them as they burn quickly. (They produce a nutty smell when ready.) Put to one side.

  • Break the chocolate into small pieces and add half to a glass bowl.
  • Melt the chocolate by sitting the bowl over a pan of just simmering water. (The bowl should not touch the water.)
  • Remove the bowl from the heat and add the remaining chocolate pieces.
  • Stir until the chocolate has melted and there is a smooth sauce. Leave to cool.
  • To finish
  • Top each square just before serving.

  • Holding the edges of the baking parchment, remove the frozen sundae to a cutting board. Now using a serrated knife, cut into six even pieces. Leave for 10 minutes to soften a little.

  • Slice the remaining strawberries and decorate the top of the squares.

  • Then drizzle over the chocolate and sprinkle with the toasted almonds.

  • Note
  • Once the base and filling has frozen, it can be cut into portions and then the portions returned to the freezer until needed. The topping is added just before serving and is better not frozen.

  • This is a great recipe to make and keep in the freezer. The quantities can be doubled to be able to freeze more portions; but use a 24 cm (9½ in) square container.
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Updated: July 4, 2020

Coffee and Hazelnut Swirls

Coffee and Hazelnut Swirls

A very light meringue dessert, with chocolate and cream, that tastes heavenly. This is really easy to make and looks impressive.

Coffee and Hazelnut Swirls

12 meringues
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170 g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • 1 tbsp coffee extract
  • 3 tbsp hazelnuts, finely chopped (or walnuts)
  • For the filling
  • 70 g (2½ oz) dark chocolate, chopped
  • 20 g (¾ oz) butter (1½ tbsp)
  • 240 ml (8 fl oz) double/whipping or heavy cream (1 cup)
  • To serve
  • 1 tsp cocoa powder optional


  • Method
  • For the meringue
  • Preheat oven to a cool setting, 140°C (275°F) (gas 1).

  • Toast the hazelnuts by heating in a pan over a medium–low heat until just turning colour and begin to smell nutty. Watch them carefully as they can burn very quickly. Set aside to cool.

  • Now whisk the egg whites until stiff. Then slowly add the sugar, a spoonful at a time, whisking well between each addition. Drizzle over the coffee extract and whisk again until mixed in. The meringue should form stiff peaks and be glossy.

  • Carefully fold in the nuts.

  • Line two baking trays/sheets with parchment paper. Dab a little meringue in each corner of the trays/sheets to hold the linings in place. Then swirl small spoonfuls of meringue onto the paper. The mixture will make approximately 24 meringues (you want an even number). Do not try piping the meringue as the nuts will clog the tip!

  • Now bake for 1 hour 15 minutes or until the meringues are dry and lift freely from the paper. Turn off the oven and, if you have time, leave them to cool in the oven with the door slightly ajar. Otherwise transfer the trays/sheets onto wire cooling racks and leave the meringues to cool. When they are cool, remove from the paper.

  • For the filling
  • Melt the butter and chocolate in a bowl that will fit over a pan of just simmering water. The bottom of the bowl must not touch the water. Stir as it melts until the mixture is smooth. Then remove from the heat and leave to cool.

  • When the chocolate is cold, coat the flat surface of 12 meringues.

  • Now whip the cream. Use the cream to sandwich together a chocolate-coated meringue and a plain meringue.

  • To serve
  • Cocoa powder can be sifted lightly over the top of each meringue to decorate.
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Updated: January 22, 2020

Coffee Meringues Drizzled with Chocolate

Coffee Meringues Drizzled with Chocolate

These meringues are flavoured with coffee and, when cooked, a little melted chocolate is drizzled over. Serve on their own or with whipped cream or ice cream. Whatever you choose, they just melt in your mouth.

Coffee Meringues Drizzled with Chocolate

8 meringues
  • Preparation time: 15 minutes
  • Cooking time: 1 hour 15 minutes
  • Chilling time: about 15 minutes
  • Ingredients
  • 1 tbsp instant coffee granules or coffee extract
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170 g (6 oz) caster/granulated sugar (¾ cup + 1 tbsp)
  • 85 g (3 oz) dark chocolate

Equipment

  • You will also need 2 medium baking sheets/trays lined with baking parchment


  • Method
  • Preheat the oven to 140°C (275°F) (gas 1).

  • If using coffee granules, dissolve in 1 teaspoon of hot water and leave to cool.

  • Put the egg whites in a large bowl and whisk until just stiff.
  • Now gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy.
  • Then sprinkle over the coffee and whisk until it has thoroughly mixed in.
  • Dab a little meringue on the corners of the baking sheets/trays which will prevent the baking parchment from slipping. Then line each sheet/tray, pressing the baking parchment down at the corners.
  • Spoon 4 mounds of meringue onto each baking sheet/tray, spacing them well apart.
  • Bake for 1 hour 15 minutes. The meringues should feel hard to the touch and lift off the parchment easily.
  • If you like your meringues crisp on the outside but chewy in the centre, then remove from the oven and leave to cool completely on a cooling rack. If you prefer them crisp all the way through, then leave in the oven, with the door slightly ajar, until the oven has become cold.
  • Meanwhile break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water, making sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until cold.
  • Drizzle the melted chocolate over the meringues.
  • Then leave in a cool place for the chocolate to set.
Print Recipe

Updated: November 16, 2019

Chocolate Fudge Sundae

Chocolate Fudge Sundae

Scoops of vanilla ice cream and mounds of whipped cream smothered with a chocolate fudge sauce, then decorated with grated chocolate, make this chocolate fudge sundae a sure winner with all the family.

Chocolate Fudge Sundae

4 servings
  • Preparation time: 15 minutes

  • Ingredients
  • For the sundaes
  • 240 ml (8 fl oz) double/whipping or heavy cream (1 cup)
  • 8 scoops vanilla ice cream
  • grated chocolate for sprinkling

  • For the chocolate fudge sauce
  • 70 g (2½ oz) butter (5 tbsp)
  • 85 g (3 oz) caster/superfine sugar (⅓ cup)
  • 85 g (3 oz) dark muscovado sugar/soft dark brown sugar (⅓ cup)
  • 180 ml (6 fl oz) single/table cream (¾ cup)
  • 55 g (2 oz) cocoa powder, sifted (½ cup)

To serve

  • You will also need 4 sundae glasses


  • Method
  • For the sundaes
  • Whip the cream until it just holds soft peaks and put to one side.

  • For the chocolate fudge sauce
  • Put the butter, sugars, and cream in a pan over a low heat until the butter has just melted, stirring now and again. Remove from the heat.

  • Now stir in the cocoa powder and beat until the sauce is smooth and glossy. Keep it warm while putting together the rest of the sundaes. If it becomes too thick, just add a little boiling water.

  • (Not all the sauce may be needed but it will keep refrigerated for up to two weeks. It will thicken as it cools and will eventually become solid, and it can be warmed through again to create a pouring sauce.)

  • To assemble
  • Drizzle 1 tablespoon of the chocolate fudge sauce around the insides of each sundae glass.

  • Add 2 scoops of ice cream to each glass.

  • Then top each glass with a large dollop of cream.

  • Now slowly spoon 2 tablespoons of the chocolate sauce over the top, letting it run through the cream and ice cream.

  • Decorate with a little grated chocolate.

  • Serve immediately.
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Chocolate Brandy Slices

Chocolate Brandy Slices

A very decadent chocolate dessert to serve with a special dinner. This velvety brandy enriched chocolate slice is filled with cherries, walnuts, and crushed biscuits.

Chocolate Brandy Slices

6 slices
  • Preparation time: 20 minutes
  • Chilling time: 1–2 hours

  • Ingredients
  • 10 digestive biscuits
  • 115 g (4 oz) good quality, plain/dark chocolate (70% cocoa solids)
  • 115 g (4 oz) butter, cubed (½ cup, or 1 stick)
  • 1 egg
  • 85 g (1½ oz) caster sugar/superfine sugar (3 tbsp)
  • 40 g (1½ oz) glacé cherries (¼ cup)
  • 40 g (1½ oz) walnut halves (⅓ cup)
  • 2 tbsp brandy

Equipment

  • You will also need a rectangular mould about 22 x 11 cm (8½ x 4¼ inches), a small loaf tin/pan is ideal.


  • Method
  • Line the mould with a piece of cling film/plastic wrap, long enough so it extends over the edges.

  • Now put the digestive biscuits in a plastic food bag and crush coarsely with a rolling pin. Set aside.

  • Next rinse the cherries and leave to dry.

  • Then break the chocolate into small pieces and put in a pan along with the butter. Melt over a very low heat, stirring frequently. When the mixture is smooth, remove from the heat.

  • Add the egg and sugar to a small bowl and beat vigorously until well combined. Then beat this into the melted chocolate and butter until the mixture is smooth.

  • Halve the cherries and reserve 6 halves.

  • Now reserve 6 walnut halves and cut these into two. Chop the remainder.

  • Fold the cherries, chopped walnuts, crushed biscuits, and brandy into the chocolate mixture.

  • Spoon this into the prepared mould and then decorate the top with the reserved cherries and walnuts.

  • Refrigerate for 1–2 hours to become firm and then remove 30 minutes before serving to allow to come up to room temperature.

  • To serve, remove from the mould by using the edges of the cling film/plastic wrap to help lift it out. Then cut into 6 slices.
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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Oats and chocolate chips added to a basic cookie recipe have made these one of our favourite cookies for many years.

Oatmeal Chocolate Chip Cookies

42 cookies
  • Preparation time: 15 minutes
  • Cooking time: 10–12 minutes

  • Ingredients
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 225 g (8 oz) caster/superfine sugar (1 cup + 2 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 1 tsp vanilla essence/extract
  • 225 g (8 oz) plain flour/all-purpose flour (1½ cups + 1 tbsp)
  • 1 tsp bicarbonate soda/baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 340 g (12 oz) plain chocolate chips/semi-sweet chocolate chips (2 cups)
  • 85 g (3 oz) porridge oats/quick cooking rolled oats (1¼ cups)

Equipment

  • You will also need large baking trays/cookie sheets ungreased.


  • Method
  • Pre-heat the oven to 190°C (375°F) (gas 5)

  • In a large bowl beat together the butter and sugar for 2–3 minutes until really creamy, Then beat in the eggs and the vanilla.

  • Sift the flour into a separate bowl and add the soda, salt, and cinnamon. Then gradually stir into the creamed mixture until completely combined.

  • Next, stir in the oats and then carefully stir in the chocolate chips until evenly distributed.

  • Drop by tablespoons onto the baking trays/cookie trays, spacing well apart, and bake for 10–12 minutes. Remove from the oven and leave for 1 minute. Then, using a palette knife, place on wire racks to cool.

  • You may need to bake the cookies in two batches if you don't have enough baking trays/cookie sheets to use all the mixture. Leave the trays/sheets to cool down before spooning on the remaining mixture.
Print Recipe

Updated: October 13, 2018

Chocolate Dipped Fingers

Chocolate Dipped Fingers

These butter biscuits just melt in the mouth and the chocolate dipped ends will appeal to those chocolate lovers in the family.

Chocolate Dipped Fingers

30 biscuits
  • Preparation time: 25 minutes
  • Cooking time: 18 minutes

  • Ingredients
  • 225 g (8 oz) unsalted butter at room temperature (1 cup, or 2 sticks)
  • 55 g (2 oz) icing/powdered sugar (½ cup)
  • a few drops of vanilla essence/extract
  • 225 g (8 oz) plain flour/all-purpose flour, sifted (1¾ cups)
  • 140 g (5 oz) plain/semi-sweet chocolate, broken into pieces

Equipment

  • You will also need a piping bag fitted with a 12.5 mm (½ inch) star-shaped nozzle


  • Method
  • Preheat the oven to 180°C (350°F) (gas 4)

  • Beat the butter and sugar together until soft and fluffy.
  • Then add the vanilla extract.
  • Now gradually add the sifted flour, mixing to make a soft dough.

  • Spoon into the piping bag and pipe 6.5 cm (2½ inch) lengths onto baking trays/cookie sheets, cutting the dough off at the nozzle each timewith a small knife. The dough should yield about 30 biscuits.
  • Bake for 18 minutes.
  • Then remove from the oven and leave for 2 minutes.
  • Using a palette knife, carefully transfer them to wire racks to cool. They will be very delicate until they have cooled completely.
  • Next place a basin over a pan of just-simmering water and add half the chocolate.
  • Once melted, remove from the heat and then add the remaining chocolate. Stir until the chocolate has melted and is of a smooth consistency. This makes for a lovely shiny chocolate coating.
  • Place kitchen paper beneath the wire racks to catch any chocolate drips. Then dip each end of the biscuits in the melted chocolate (you may not need all the chocolate). Return them to the wire racks and leave until the chocolate has set.

  • Store in an airtight container.
Print Recipe

Updated August 8, 2018

Individual Chocolate and Raspberry Pavlovas

Individual Chocolate and Raspberry Pavlovas

These individual pavlovas are a mix of vanilla and chocolate meringue which is then covered in whipped cream, topped with fresh raspberries and dusted with cocoa.

Individual Chocolate and Raspberry Pavlovas

4 pavlovas
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115 g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • ½ tsp vanilla extract
  • 7 g (¼ oz) cocoa powder (1 tbsp)
  • 150 ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
  • 14 g (½ oz) icing/powdered sugar (1½ tbsp)
  • 115 g (4 oz) raspberries (1 cup)

Equipment

  • You will also need a large baking sheet/tray lined with baking parchment.


  • Method
  • Preheat the oven to 140°C (275°F) (gas 1).

  • Whisk the egg whites until firm peaks form. Then gradually add the sugar, one spoonful at a time, whisking well after each addition until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.

  • Using a metal spoon, spoon a third of the meringue into another bowl and sift over 2 teaspoons of the cocoa powder. Gently fold the cocoa into the meringue.

  • Spoon the cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.

  • Now put a little dab of meringue on the four corners of the baking sheet/tray and top with the baking parchment. (This will help the lining stay in place.) Spoon the meringue into four mounds on the baking parchment and bake for 1 hour and fifteen minutes, until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.

  • Whisk the cream and icing sugar together until soft peaks form and spoon over the meringues. Top with the raspberries and then dust with the reserved cocoa powder using a small sieve.
Print Recipe

Updated: July 23, 2018

The Best Ever Chocolate Cake

The Best Ever Chocolate Cake

For chocoholics in the family, this is a delectable chocolate cake. The chocolate flavoured sponge is very light and and the chocolate icing is a little fudgy and is used as a filling too. Of course, you have to finish it off with more chocolate, and slivers of chocolate are used decorate the top. The only non-chocolate addition is apricot jam that is used before adding the icing and this makes it more moist.

The Best Ever Chocolate Cake

  • Preparation time: 35 minutes
  • Cooking time: 35–40 minutes

  • Ingredients
  • For the sponge
  • 3 tbsp cocoa powder
  • 5 tbsp very hot water
  • 225 g (8 oz) self-raising flour/self-rising flour (1½ cups + 1 tbsp)
  • tsp baking powder
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 225 g (8 oz) caster/white sugar (1 cup + 2 tbsp)
  • 4 eggs, large (U.K.)/extra large (N.A.)
  • For the filling, icing, and decoration
  • 140 g (5 oz) butter (½ cup + 2 tbsp, or 1¼ sticks)
  • 280 g (2½ oz) cocoa powder (½ cup + 2 tbsp)
  • 5 tbsp milk
  • 340 g (12 oz) icing/powdered sugar (3 cups)
  • 6 tbsp apricot glaze or apricot jam
  • good quality plain/dark chocolate for the decoration

Equipment

  • You will also need 2 x 20 cm (8 inch) sandwich tins, base-lined and greased.


  • Method
  • For the sponge
  • Preheat the oven to 180°C (350°F) (gas 4)

  • Blend the cocoa powder with the hot water in a small bowl and leave to cool.

  • Meanwhile, sift the flour and baking powder together into a large bowl. (Either use a free-standing mixer or electric hand mixer.) Add the butter, sugar, and eggs. Then drizzle the cooled cocoa mixture over the top. Beat for 2 minutes until creamy.

  • Divide the mixture evenly between the two pans and level the tops. Bake towards the top of the oven on the same shelf for 35–40 minutes. The cakes should have shrunk slightly from the sides of the tin and will spring back when lightly pressed with a forefinger.

  • Leave in the tins for 2 minutes then carefully remove, peeling off the lining, and cool on a wire rack.

  • For the filling, icing, and decoration
  • Place the chocolate for the decoration in the refrigerator to become cold as it will be easier to work with.

  • Now for the filling and icing, sift the icing sugar into a bowl.

  • Put the butter in a medium-sized pan and melt over a low heat. As soon as it has melted, mix in the cocoa powder and cook over a very low heat for 1 minute. Remove the pan from the heat and stir in the milk. Add the icing/powdered sugar a couple of spoonfuls at a time, beating well between each addition. You may not need all the sugar. Just add enough to make a coating consistency.

  • Leave to cool a little while preparing the apricot glaze.

  • You can buy apricot glaze in a jar in the U.K. which is ready to use, so just warm through about 6 tablespoons. In Canada, not being able to find apricot glaze, I use apricot jam. Add 1 tablespoon of hot water to 6 tablespoons of apricot jam to thin it a little, and gently heat to warm through. The jam will now be of a consistency to pass through a sieve to remove any pieces of fruit.

  • Invert one of the sponge layers and place on a serving plate. Using a palette knife, carefully coat the top with about a quarter of the glaze, then top with two good tablespoonfuls of the icing. Spread evenly over the jam.

  • Place the second cake on top and gently press down. Spread the sides and top with the remaining glaze using just enough to coat. Then spread the remaining icing over the whole cake.

  • Remove the chocolate from the refrigerator and, over a plate, pull a potato peeler along the long smooth edge. This will make tiny slivers of chocolate. You will need about 28 g (1 oz). Scatter these on top of the cake to decorate.
Print Recipe

Updated July 22, 2018

Banana and Maple Syrup Sundaes

Banana and Maple Syrup Sundaes

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.

4 servings
  • Preparation time: 15 minutes or 25 minutes if making the meringues
  • Cooking time if making meringues: 1hr 15mins

  • Ingredients
  • For the sundaes
  • 2 bananas
  • 2 tbsp maple syrup
  • 3 small meringue nests roughly crushed*
  • 8 small scoops vanilla ice cream
  • 150 m 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
  • 55 g 2 oz caster sugar/superfine sugar (¼ cup + ½ tbsp)
  • You will also need 4 sundae glasses.


  • Method
  • 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 with the door slightly ajar, as the oven cools down. This 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.

  • Roughly crush the meringues.
  • Whip the cream until stiff.

  • Now 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.

  • Sprinkle the chocolate over the top, then decorate with a glacé cherry and a fan wafer.
  • Serve immediately.
Print Recipe

Updated: June 22, 2018

Chocolate Choux Buns

I recently made some chocolate choux buns and, whilst making the choux pastry, I decided to try whisking the eggs into the melted butter mixture using an electric hand whisk. I had picked up on the fact that this is supposed to incorporate air into the mixture as you are whisking in the eggs, resulting in a lighter pastry.
Having had success with these choux buns, I will now use this method when making the pastry for the religieuses and so I have amended the method for making the choux pastry in that recipe to show this (see here).
I like trying new ways of doing things. They don’t always work but this one certainly did.

Chocolate Choux Buns

Choux buns filled with a sweet, vanilla cream and topped with a thick coating of chocolate – what could be more heavenly?

Chocolate Choux Buns

8 choux buns
  • Preparation time: 35 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • For the choux buns
  • 55 g (2 oz) butter, cut into cubes (¼ cup, or ½ stick)
  • 70 g (2½ oz) plain/all purpose flour
  • 2 eggs, medium (U.K.)/large (N.A.), lightly beaten
  • For the filling
  • 480 ml (16 fl oz) double/whipping or heavy cream (2 cups)
  • 1 tsp vanilla extract
  • 1 tsp caster/white sugar

  • Topping
  • 100 g (3½ oz) plain/dark chocolate, broken into small pieces
  • 40 g (1½ oz) butter, cut into cubes (3 tbsp)


  • Method
  • For the choux buns
  • Preheat the oven to 220°C (425°F) (gas 7)

  • First sift the flour onto a piece of kitchen paper.

  • Place the butter in a heavy-based pan along with 150 ml (5 fl oz) (⅔ cup) of water. Heat the mixture over a gentle heat until the butter melts, stirring occasionally. Now bring the mixture to a rolling boil and then immediately remove from the heat and quickly tip in the flour. Stir vigorously with a wooden spoon until the mixture forms a smooth paste.
  • Now cook the mixture over a low heat, stirring constantly, until it comes away from the sides of the pan and forms a soft ball, about 2 minutes. The mixture will also dry out a little at this stage. Then transfer to a mixing bowl and leave until it feels cool to the touch, about 15 minutes.

  • Next, using an electric whisk, gradually add the eggs, whisking well between each addition. Not all the egg may be needed. Just add enough until the mixture is smooth and shiny and forms a soft peak. (Using an electric whisk will allow air to be incorporated into the mixture as the eggs are added.) 


  • Sprinkle or spray a little water over the baking sheet. (When in the oven the water will create steam which will help puff up the mixture.) Put eight large spoonfuls of the mixture onto the lined baking sheet, spaced evenly apart.

  • Bake in the centre of the oven for 10 minutes and then reduce the temperature to 190°C (375°F) (gas 5). Cook for a further 20 minutes or until the buns are well risen and golden brown. (Don’t open the door of the oven during the first 20 minutes of cooking.) Remove the choux buns and turn off the oven.

  • Pierce a small hole into each bun with a skewer or make a small cut with the tip of a knife, which will allow steam to escape, then return to the oven for 5 minutes to dry out.

  • Remove from the oven and transfer to a wire rack to cool. Then cut in half and remove any uncooked pastry. They are then ready to be filled.

  • Topping
  • Put the butter and half the chocolate in a heavy-based pan and melt over a gentle heat, stirring occasionally until smooth. Remove from the heat, add the remaining chocolate, and stir until it has melted and the mixture is of a smooth consistency. Set to one side to cool.

  • For the filling
  • Whisk the cream, vanilla extract and sugar together until stiff.

  • Cut the buns in half and fill with the cream mixture.

  • To finish
  • Once the chocolate is cool, thickly coat the top of each bun.

  • Note
  • These are best eaten within a few hours after they have been filled. Once filled with the cream mixture, the pastry will tend to soften.
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Updated: November 16, 2017