- 4 digestive biscuits, lighty crushed
- 350 ml dairy toffee & vanilla ice cream
- 3 bananas, peeled & sliced
- 100 ml toffee sauce
- 25 g toffee popcorn
- 20 g smooth dark chocolate, scraped into curls using a vegetable peeler
Divide the crushed digestives between 4 sundae glasses, or small drinking glasses. Place a scoop of ice cream on top of each, then scatter over the sliced bananas. Squeeze a little toffee sauce over each.
Top each sundae with some toffee popcorn and chocolate curls, then serve.
Cook’s tip: turn this into a banana split: slice 4 peeled bananas lengthways and place in bowls. Top with 2 small scoops of ice cream and scatter over the digestive biscuits. Squeeze over some toffee sauce and scatter over the popcorn.