This tasty and fun 1950’s Berry Sundae recipe was passed on by David, my ‘pensioner cooking for one’ friend and fellow food enthusiast. We often exchange recipes, and he has some great waste saving tips. This is his version of a 1950’s favourite and it is an indulgent treat. All of the ingredients here come from cans so if you stock up, then you can whip it up with no notice needed!
You could always make smaller portions if you wanted to. And feel free to experiment with the ingredients, as detailed in the recipe below. Some crushed meringues and a sprinkle of toasted flaked almonds on top would work well too. You could even get the kids to choose what to put in and help make it.
Allow about 15 mins to make 3 Berry Sundaes, and use any glasses you like – wine glasses and tumblers work fine, as long as you can see the layers of deliciousness! Check out the photo of my son below. I think he liked it…
David’s 1950’s Style Berry Sundae (serves 3)
8 ginger nut biscuits (or any biscuits you like – amaretti biscuits would be nice too)
Tin of mixed berries in syrup/juice (or fresh fruit is fine e.g. berries/chopped peach/chopped banana)
Vanilla ice cream (or any ice cream you like)
Tin of evaporated or condensed milk/custard
Jelly (either set or straight from the packet)
Roughly crush the biscuits in to small bits and divide them between the three glasses. Divide the packet of jelly in to three portions, keeping the marked cube shapes, or put a heaped tbsp of set jelly in to each glass. Drain the syrup/juice from the berries and put the berries to one side. Pour 2 dessertspoons of syrup in to each glass over the biscuits and jelly. Put 3 dessertspoons of ice cream in to each glass. Then 2 dessert spoons of berries in to each and finally top with a tbsp of the evaporated or condensed milk. Eat!
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