Filled with all the sugary, sweet goodness that you desire, our ultimate sundae recipe will have you hooked! Spoil the fam with it this weekend, or just treat yourself.

SERVES 1 // COOKING TIME 1 hour, plus cooling time

INGREDIENTS
For the cream
1 cup cream, whipped
2 very ripe bananas, mashed
For the syrup
1 cup cherries, pitted
1 cup sugar
For the crumble
2 tbsp cashew brittle, chopped
4 choc-chip biscuits, crushed
For the sauce
1 cup sugar
½ cup double-thick cream
Pinch of salt
1 tbsp bourbon whisky
For the garnish
2-3 scoops vanilla ice-cream
Fresh cherries, halved
Stroopwafel

METHOD

For the cream
1. Fold the whipped cream and bananas together.
For the syrup
2. Combine the cherries, sugar and ½ cup water in a small pot over a low heat. Leave the syrup to simmer for 10 minutes, until thickened.
3. Remove from the heat and leave to cool.
For the crumble
4. Combine brittle and biscuits
For the sauce
5. Simmer the sugar and ¼ cup water over medium heat, stirring, for 15 minutes, until the mixture turns a deep amber colour.
6. Remove from the heat and add the cream, stirring continuously. Add salt and bourbon and place over the heat for 1 minute while stirring.
7. Pour into a heatproof dish and leave to cool. Store, covered, in the fridge.
8. Bring to room temperature to serve.
9. Build layers of cherry syrup, ice cream, choc-chip biscuit crumble, banana cream and cashew brittle.
10. Garnish with chopped cherries and a stroopwafel wedge.