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Black Forest sundae
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425g can essential Waitrose Black Cherries In Light Syrup
2 tbsp kirsch or brandy
12 Waitrose Mini Brownie Bites
8 scoops Waitrose Seriously Creamy Santo Domingo Chocolate Ice Cream
4 scoops Waitrose Seriously Creamy Chocolate, Cherry & Kirsch Ice Cream
150ml essential Waitrose Whipping Cream, whipped
8 Caprice Classic Wafers, to serve
Cooks’ Homebaking Glitter Strands, to decorate
1. Drain the syrup from the cherries into a small pan. Bring to the boil for 5 minutes until thickened, then add the brandy and simmer gently for a further 2 minutes. Leave to cool.
2. When ready to serve, crumble the brownies into the base of 4 sundae glasses. Drizzle over half the syrup then add the ice cream and the cherries.
3. Swirl a spoonful of cream onto the top of each and drizzle with cherry sauce. Serve with 2 wafers in each glass and sprinkles on top.
Typical values per serving:
This recipe was first published in July 2015.