Banana chocolate sundae with brazil nut praline
A grown-up sundae recipe, combining the gorgeous flavours of banana and vanilla with a decadent chocolate-orange sauce and nutty caramel praline.
Serves 4


For the brazil nut praline:
75g Fairtrade caster sugar
50g brazil nuts, roughly chopped
Pinch of salt

For the chocolate sauce:
100g 70% Divine chocolate, broken into even-sized pieces
1 tbsp rum (optional)
Zest of one orange
50g unsalted butter, diced

600ml good quality vanilla ice cream
2 just ripe Fairtrade bananas, sliced


To make the brazil nut praline:
1. Lightly toast the chopped brazil nuts in a preheated oven (180 C / 350 F / Gas Mark 4) for about 6-8 minutes.
2. Next heat the sugar over a moderate heat in a heavy-bottomed pan until it melts. Be careful to avoid burning the sugar by pulling up any areas that are cooking more quickly with a heat-proof spatula (note: you want to stir the sugar as little as possible). Continue cooking until all of the sugar melts and the caramel turns a rich chestnut brown, swilling the pan frequently to cook the caramel evenly and avoid burning. Be very careful as the sugar will be extremely hot!
3. In the final moments, add the roughly chopped brazil nuts and the pinch of salt and stir together very quickly to coat the nuts. Turn out onto a piece of lightly-greased baking parchment and leave to set.
4. Once cold, break into smaller pieces by lightly bashing the praline a few times with a rolling pin (I folded the sheet of baking parchment around the praline first so it didn’t go everywhere).

For the chocolate sauce:
1. Place all of the ingredients in a heat-proof bowl and melt together over a pan of steaming water (the bottom of the bowl should not touch the water). Stir frequently with a spatula to melt the chocolate evenly.
2. Once ready, remove from the heat and leave to cool a little until you’re ready to serve.

To serve:
1. Spoon three scoops of ice cream into each bowl and arrange slices of banana around the edges and in the middle.
2. Pour or ladle the chocolate sauce over some of the ice cream (the sauce will now set hard) and sprinkle the crushed praline over the top.
3. Serve immediately with any remaining chocolate sauce in a small jug so people can help themselves.

Thanks to food blogger Pauline Milligan and Divine Chocolate