225 g (8 oz) frozen raspberries, defrosted
2 tbsp icing sugar
150 ml (1/4 pt) double cream
1 small can fruit cocktail
1 small can stoned red cherries
4 scoops vanilla ice cream
4 scoops strawberry ice cream
4 scoops pineapple ice cream
50 g (2 oz) chopped walnuts
4 maraschino cherries
2 tbsp icing sugar
150 ml (1/4 pt) double cream
1 small can fruit cocktail
1 small can stoned red cherries
4 scoops vanilla ice cream
4 scoops strawberry ice cream
4 scoops pineapple ice cream
50 g (2 oz) chopped walnuts
4 maraschino cherries
method
1. Put the raspberries and icing sugar in a food processor or blender and puree. Pass through a sieve to remove pips.
2. Whip cream until it forms soft peaks.
3. Place a spoonful of fruit cocktail in the bottom of each glass. Top with vanilla ice cream, cherries, then the raspberry puree. Continue the layers with fruit and remaining ice creams and puree.
4. Top each sundae with whipped cream, chopped nuts and a maraschino cherry.
Vary the fruit and ice cream to suit your family's favourites. Instead of canned fruit fresh, or frozen could always be used
If you don't have time to make raspberry sauce, use a ready-made one.
2. Whip cream until it forms soft peaks.
3. Place a spoonful of fruit cocktail in the bottom of each glass. Top with vanilla ice cream, cherries, then the raspberry puree. Continue the layers with fruit and remaining ice creams and puree.
4. Top each sundae with whipped cream, chopped nuts and a maraschino cherry.
Vary the fruit and ice cream to suit your family's favourites. Instead of canned fruit fresh, or frozen could always be used
If you don't have time to make raspberry sauce, use a ready-made one.
serving amount
serves 4
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