Hot fudge sundae with Baileys cream & sugared pecans topped with a cherry
preparation 10 mins
Cook 25 mins
Share some love with this deliciously indulgent ice cream sundae topped with sugared pecans. It’s a
classic dessert with a wonderful Baileys twist
8 balls vanilla ice cream
200ml double cream
3 tbsp (0.8 units) Baileys Original Irish Cream
4 maraschino cherries
FOR THE SUGARED PECANS:
1 tbsp honey
1 tsp vegetable oil
2 tbsp caster sugar
FOR THE CHOCOLATE SAUCE:
100g plain chocolate, chopped
2 tbsp butter
175ml double cream
100g caster sugar
75ml golden syrup
1 tsp vanilla extract
whip It Up
Heat oven to 200C/180C fan/gas 6. Put the ice cream balls on a tray and freeze until solid.
In a small bowl mix the pecans with the honey, oil, caster sugar and a little salt. Spread out onto
a baking sheet. Bake for 8 mins and scrape onto a piece of non-stick baking paper to set.
Make the chocolate sauce by melting the chocolate, butter and double cream in a saucepan. When
melted, add the caster sugar, golden syrup and vanilla, stirring constantly over medium heat. When
nearly boiling, turn the heat down to low and simmer for 10 mins. Set aside and leave to cool.
Whip the double cream with the Baileys Original Irish Cream until soft peaks form.
Layer the chocolate sauce, ice cream balls, more chocolate sauce and then a big dollop of the
Bailey’s cream in four ice cream sundae glasses. Top with the sugared pecans and a cherry.