Food For Thought CHOCOLATE SUNDAE

Press, Volume CV, Issue 31006, 11 March 1966, Page 2

Food For Thought CHOCOLATE SUNDAE

IBp

This hot weather makes for good summer desserts and what could be better than a sundae. Most people think chocolate or raspberry sauce over ice cream is a sundae, but it is really a bit more than that. Try this recipe for chocolate sundae. You will love the result.

Ingredients: 4oz of castor sugar ioz of cornflour 3oz of grated plain chocolate 1 small can of mandarin oranges 2 eggs 1 pint of milk Vanilla essence I pint of double cream 1 small can of pineapple pieces Method: Set the refrigerator at its coldest. Place the sugar and eggs in a basin and beat thoroughly. Mix the cornflour and a little of the milk to a paste and add to the egg and sugar. Pour the

ALAN TREMAIN]

rest of the milk into a saucepan and heat nearly to scalding point. Then add to the cornflour mixture. Return to the saucepan and bring to the boil, stirring constantly. Boil for three minutes, still stirring. Remove from the stove, pour the mixture into a basin and chill, whisking occasionally to prevent skin forming. Melt the chocolate in a basin over hot water and add to the custard a little at a time, beating well. Add a few drops of vanilla essence and then pour into a freezing tray and freeze. When half frozen in one to one hour and a half, remove from the freezer to a chilled bowl. Beat well, whip the cream slightly and stir into the ice cream. Return to the freezing tray and finish freezing. To make the sundaes, place layers of drained fruit and iee-cream alternately in sundae glasses. Swirl a little whipped cream on top of each.