A favourite with all children ever. And quite a lot of grown-ups. The perfect topping for an ice cream sundae, banana pancakes or – the ultimate retro pudding – a banana split.
- 150g dark chocolate, broken into small pieces
- 50ml single cream
- 2 tbsp golden syrup
- Put all the ingredients into a small, heavy-based saucepan and heat it gently – if this goes over it’s impossible to rescue, so keep stirring and whip it off the heat as soon as everything is melted into a beautiful, glossy, pourable sauce.
- Pour it over everything straight away
Sophie cooks 