So on Phil Vickery's today, is only a recipe but a put together job, if it makes sense. You can't beat it, of one of my favorite when I was a young lad. And it never fails to impress kids and adults alike. So, this is my version. First of all, we got two sundae glasses, most important thing about the cup of glory, the taller the better.
And here I've got a chocolate muffin, some roasted hazelnuts, Carnation caramel, fresh pears and chocolate ice-cream. Alright, first thing to do is chop off the muffin, or a Swiss roll, it is really up to you. Cut a muffin or Swiss roll into chunks. Now you can crumble it, but I am on a little bit of high tier so, I was going to chuck in, just like that; it is a better touch point to that. Hazelnuts, I am just going to roughly chop these. Now, you can buy the roasted these days with their skins off already. If you can't find those in your super-market or shop, you buy an all hazelnuts under a grill, a really hot oven for about five to ten minutes into tea towel. Rub the tea towel and skins will come off perfectly.
So, put few nuts into there. These almonds, pecans, macadamias its up to you. Bit of a squeezy caramel on top of the muffin and I quietly like to start but clip it on here, right down the side of the glass. I put a pear into this, but you can use any fruit you like- apples, bananas, strawberries, so we prepare the pear. Don't tear the pear. Cut straight down through the core. Cut them down into quarters. I am going to quarter up. With a sharp knife, just run down the core to get to where the pip side go in and around the deck of the bottom of core and then again with a sharp knife keeping to the compose of the pear, use up a sharp peel to do this and then I keep that pear shape and we look down when go, nicely bit off there and then just slice it into two or three pieces and just pop this on the top as well. Go ahead, do another one. Down stroke and the core and then we keep the -- roughly to the contour of the pear. So I quite like leaving the skins off if they are nice and ripe. But if they are not ripe they taste wild so tear them off. In we go. Get it a nice piece of pear. Then nice blob of ice-cream. This is a triple chocolate ice-cream and on the top, few more hazelnuts and then finally, touch more caramel, on top of that and then look at that. And that is it! Part them with two big spoons, look at that. Best thing about this is tasting it. Can't get over that one! For more of my delicious recipe, go to carnation.co.uk.
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