Hot Chocolate Fudge Sauce

Method

Very simple to make, this chocolate fudge sauce is wickedly good and ideal to serve over homemade ice cream. Try it with coffee, chocolate, strawberry or traditional vanilla ice cream. It is particularly good poured over bananas or sliced fresh pears, topped with chopped, toasted nuts. It keeps well in the refrigerator for about a week and still stays quite runny, although it thickens a bit. Before serving, reheat gently in a saucepan without boiling. Makes about 450 ml (¾ pint) to

  1. Melt 50 g (1 oz) butter in a small saucepan with 50 g (1 oz) plain chocolate, broken in pieces. Stir until smooth, then beat in 1 tablespoons cocoa powder. Beat in 125 g (4 oz) soft brown sugar or muscovado sugar for a stronger, more fudgy taste.

  2. Slowly add 200 ml (7 fl oz) evaporated milk, 1 teaspoon vanilla essence and a pinch of salt. Boil for 1 minute, then set aside to cool slightly. Serve while still warm over scoops of ice cream, fresh fruit, such as strawberries, or a hot sponge pudding.