Make an ‘ice cream parlour’ kit for a family – use a large tin and include fancy ice cream cones, sprinkles, syrups, sauces, chopped nuts and recipes for knickerbocker glory, banana splits and ice cream sodas. You could also include this homemade syrup.
CHOCOLATE SUNDAE SYRUP 1 cup water ½ cup sugar ½ cup liquid glucose 2⁄3 cup sifted cocoa 50g dark chocolate
1 In a saucepan, heat the water, sugar and glucose. 2 Stir in the cocoa and simmer for 3 minutes. Allow to cool slightly then stir in the chocolate. 3 Store the syrup in a sterilised jar in the fridge until ready to give. Add a label saying it can be used warm or cold, and to keep it refrigerated once opened.