Canned Eats by Mario Wyn-Jones
Parkes’ dessert recipes (all quantities for 2 people, unless otherwise stated)
Banana Rumble
One of the simplest desserts – ever, and a real winner!
Ingredients:
- 425gm can of apricots halves in natural juice
- 1 ripe banana peeled and sliced into 1cm slices
- 3 to 5 tablespoons dark rum
- 1 to 2 tablespoons sugar
- Good quality vanilla ice cream
Liquidise the contents of the can of apricots and heat gently. Add the sugar and rum adding more or less of each according to taste. When hot add the sliced banana. Warm the mixture, but do not boil. Serve in bowls with the ice cream in separate small ramekin dishes.
Chocolate Sludge
Serves 6
This looks a real mess and is far removed from the fastidious presentation of much modern cooking, but it is the ultimate chocoholic’s delight – a wonderfully rich and satisfying pudding.
Ingredients:
- 1 Lyons chocolate sandwich sponge cake
- 150ml double cream, whipped
- 100gm best cooking chocolate (70% cocoa)
- 100ml strong black coffee (instant coffee)
- 4 tablespoons brandy
- 3 tablespoons ruby port
- Good quality chocolate ice cream
Split the cake in two and scrape off and discard the filling. Sprinkle 2 tablespoons of the brandy over each half, the spread the whipped cream over one of the halves. Place the other half on top, and chill until required.
Prior to serving melt the chocolate bar in a double saucepan with the coffee. Stir well until thoroughly dissolved and very smooth. Add the port, stirring well. Keep the sauce warm, but don’t allow to boil.
To serve. Cut a slice of the cake and lay on its side on a dessert plate. Top with a scoop of chocolate ice cream. Ladle a liberal amount of the hot chocolate sauce over the lot, ensuring the sponge is completely covered. Enjoy!
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