AMY WINEHOUSE

Freaks, this is it. No fancy footwork to introduce this one: it’s simply the best sundae we have ever made. It came about by chance, as if by divine miracle, and at some point will count towards our sainthood.

MAKES 8 SUNDAES

CHOCOLATE MALT SAUCE

100 ml (3½ fl oz) milk

250 ml (9 fl oz/1 cup) thin (pouring) cream

50 ml (1¾ fl oz) liquid malt

150 g (5½ oz) dark chocolate, chopped

Pour the milk, cream and malt into a saucepan. Add a pinch of sea salt and bring to the boil.

Put the chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and whisk until smooth and lump free.

The sauce will keep in an airtight container for up to 2 weeks.

SHERBET

½ teaspoon citric acid

½ teaspoon cream of tartar

½ teaspoon bicarbonate of soda (baking soda)

120 g (4¼ oz) icing (confectioners’) sugar

50 g (1¾ oz) jelly crystals, in a flavour of your choice (try mango or port wine)

Place all the ingredients in a blender and whizz to evenly distribute, or pass the mixture through a fine sieve a few times.

TO ASSEMBLE

ice cream, to serve

½ quantity of salty caramel, with 60 ml (2 fl oz/¼ cup) bourbon added

½ quantity of brownies (from the chunky monkey recipe), cut into bite-sized chunks

200 g (7 oz) roasted salted peanuts

For each serve, take a large scoop of ice cream and top it with a large spoonful of chocolate malt sauce, then a large spoonful of salty caramel sauce.

Sprinkle with a large handful of brownie chunks and peanuts, then top with a large spoonful of sherbet powder.

Think large!

“We needed, wanted, to recreate the fried ice cream of Chinatown, but didn’t want to carry around a deep-fryer in our ice-cream truck.”