Guest chef

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.

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Cherry Bakewell sundae

  • Serves 2
  • Prep 15 mins
  • Total time 25 mins, plus cooling
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Cherry Bakewell sundae
Cherry Bakewell sundae

step by step

  • 1Put three quarters of the halved cherries in a small saucepan with the lemon juice, 50g caster sugar and 3 tablespoons of water and simmer for around 10 minutes, stirring occasionally, until the cherries are tender enough to crush with a spoon. Mix the cornflour with 1 tablespoon of amaretto until smooth, then add to the cherry compote and bring to the boil, stirring constantly until thickened – if you don’t have any cornflour, it will just be a bit runnier. Set aside to cool.
  • 2Whip the cream with the remaining caster sugar and amaretto until it forms soft peaks. Crumble one of the brandy snaps and fill the other 2 with some of the whipped cream (a piping bag helps, but is not essential).
  • 3Put a generous spoonful of the cooled compote in the bottom of each sundae glass, then layer up scoops of ice cream, spoonfuls of cherry compote, the reserved cherries and sprinkles of crumbled brandy snap. Finish with the whipped cream, cream-filled brandy snaps and top with the whole cherries.
  • Recipe photograph by Toby Scott

Get ahead

The cherry compote keeps for up to 3 days in the fridge.

You will need

  • 200g cherries, pitted and halved (reserve 2 whole cherries to garnish)
  • 2 tsp lemon juice
  • 50g caster sugar, plus ½ tsp
  • 1 tsp cornflour
  • 2 tbsp amaretto liqueur
  • 75ml whipping cream
  • 3 brandy snaps
  • 1 x 500ml tub cherry or berry ice cream

+ Nutritional Information