These individual desserts are quick and easy to make using ingredients from the store cupboard. A firm favourite with the children and adults alike! 

INGREDIENTS
16 Elizabeth Shaw Chocolate Crisp
175g (6 oz) digestive biscuits
75g (3 oz) butter or margarine
25g (1 oz) soft brown sugar
50g (2 oz) corn flour
600ml milk
45g (1½ oz) caster sugar

To decorate
Fresh strawberries
Sprigs of mint 

METHOD

  • Reserve six Chocolate Crisps for decoration, place the remaining chocolates into a blender and blitz until finely crushed. Place the biscuits in the blender separately and crush finely.
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  • Melt the butter or margarine in a pan, then remove from heat and stir in the brown sugar and crushed biscuits. Mix well, then divide between the bases of six sundae dishes, levelling and pressing down the surface.
  •    
  • In a bowl, blend together the corn flour and sufficient milk to form a smooth consistency, then stir in the remaining milk. Pour into a pan, then add the sugar and cook, stirring constantly, until the mixture boils and thickens. Simmer gently for a few minutes to cook the corn flour, then remove the pan from the heat and stir in the crushed Milk Chocolate Crisps until melted.
  •    
  • Pour the mixture equally over the biscuit crumbs and leave in a cool place to set. When cold, chill for 2 to 3 hours.
  •    
  • Before serving, finely grate the remaining Chocolate Crisps and sprinkle over the top of each dessert. Decorate with sliced strawberries and sprigs of mint.

SERVES 6

PRODUCTS FEATURED IN THIS RECIPE




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