Easy Meals

For the toffee sauce

100ml (3½fl oz) golden syrup

50g (2oz) soft light brown sugar

50g (2oz) caster sugar

½ tsp vanilla extract

100ml (3½fl oz) double or regular cream

For each sundae

2 scoops of chocolate or vanilla ice cream

2 tbsp salted peanuts

One sundae glass or bowl per person

* To make the toffee sauce, place all the ingredients in a saucepan and bring to the boil, stirring constantly to help dissolve the sugar. Boil for 5 minutes or until the sauce has thickened, then remove from the heat.

* To make each sundae, place one scoop of ice cream in the bottom of the glass or bowl, add half the peanuts, then add another scoop of ice cream, followed by the rest of the peanuts, and finally drizzle with the hot toffee sauce.

Chocolate marshmallow biscuit cake (#ulink_6a2e9b96-dbf1-5ad5-acd3-c6ae3fb4cc18)

My children would survive solely on this given half a chance. You can use whatever biscuits or chocolate bars you like, although ginger biscuits add a great spicy crunch.

Makes about 16 bars (v)

PREPARATION TIME

10 minutes, plus chilling

COOKING TIME

10 minutes

450g (1lb) milk chocolate, broken into pieces, or milk chocolate drops

150g (5oz) ginger nut biscuits, broken into 1cm (½in) chunks

100g (3½oz) mini marshmallows

2 x 60g Snickers bars, cut into 1cm (½in) cubes

2 x 40g Crunchie bars, cut into 1cm (½in) cubes

20cm (8in) square cake tin

* Line the base and sides of the tin with baking parchment.

* Place the chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to the boil, then take the pan off the heat and allow the chocolate to melt slowly. Once the chocolate has melted, remove the bowl from the saucepan and allow the chocolate to cool to just above room temperature. (If it’s too hot, the marshmallows will melt.)

* Stir in the remaining ingredients and press into the prepared tin. Place in the fridge to chill for 1–2 hours or until set, then cut into fingers or squares to serve.

Fruit sundae with strawberry coulis (#ulink_3feead29-da4d-5a0d-827b-6a978c8295dd)

Strawberry coulis is such a useful sauce for pouring over ice cream, yoghurt or fromage frais. Use straightaway or store in the fridge, in a covered bowl or jar with a lid, for up to a week. It can also be frozen for up to one month.

Serves 1 (v)

Strawberry coulis: enough for 4 sundaes (v)

PREPARATION TIME

10 minutes

For the strawberry coulis

150g (5oz) fresh strawberries, hulled and sliced, or frozen strawberries, defrosted

2 tsp caster sugar

Juice of ½ lemon

For each sundae

6–8 slices tinned peaches or nectarines

2–3 strawberries, sliced

3 scoops of ice cream, such as vanilla or strawberry

One sundae glass or bowl per sundae

* To make the strawberry coulis, place everything in a food processor and whiz for 1–2 minutes or until smooth. (If using frozen and defrosted strawberries, you can simply mash these with a fork, if you prefer.) Taste to see if you need to add any more sugar or lemon juice – the blander the strawberries, the more help they’ll need.

* Push the purée through a fine sieve, discarding any pulp, and use straightaway or keep chilled in the fridge for future use.

* To make each sundae, place half the peaches or nectarines and strawberry slices in the bottom of the glass or bowl, add a scoop of ice cream and drizzle with half the coulis, then add the remaining fruit, followed by another scoop of ice cream, and drizzle with the rest of the coulis.

Variation

Raspberry coulis: Make as above but substitute the strawberries with the same quantity of fresh or frozen (and defrosted) raspberries.

Raspberry coconut pudding (#ulink_99dee3e8-886f-563e-a727-a7c99adb0680)

This incredibly easy recipe has become a new family favourite! I adore the combination of ingredients – the moist coconutty sponge sits over a layer of sweet and sticky raspberry jam. It’s lovely on its own, though it’s also excellent with custard.