Knickerbocker glory

Knickerbocker glory

By
From
Half-Hour Hungries
Serves
4
Prep
20 mins
Cooking time
10 mins
Photographer
Mark Roper

This is my take on a kind of fancy ice cream sundae from the United Kingdom. If you like, you can also layer in orange, raspberry or strawberry jelly!

Ingredients

Quantity Ingredient
1 large jam swiss roll
250ml quality ready‑made pouring custard
16 tinned peach slices, drained
8 scoops vanilla-bean ice cream
125g raspberries
300ml softly whipped cream
4 red glacé cherries
20g crushed peanuts
4 scandinavian-style ginger thins, (see note)

Method

  1. With adult help: Cut the Swiss roll into 8 and divide the slices between 4 tall dessert glasses. Press the Swiss roll slices firmly into the bottom, then pour 60 ml of the custard into each glass.
  2. Add 4 peach quarters, followed by a scoop of vanilla ice cream, to each glass. If you put your ice cream scoop in a bowl of boiling water, it makes scooping the ice cream easier.
  3. Divide the raspberries between the four glasses, then evenly dollop the cream on top. Garnish each with a glacé cherry and the crushed peanuts. Finish with a ginger thin and serve immediately with a sundae spoon.

Note

  • Scandinavian-style ginger thins, or pepparkakor, can be found in the international food section of some supermarkets and in some gourmet food stores. You can substitute them with any thin ginger biscuit (cookie).

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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