For the strawberry sauce:
400g strawberries, stemmed and quartered
50g caster sugar
1 tsp cornflour
Juice of ½ a lemon
1 Madeira cake, cut into cubes
1l vanilla ice cream
6 shortbread biscuits, roughly crushed
- Combine all of the ingredients for the strawberry sauce in a saucepan over a medium heat. Bring to a gentle simmer and cook, stirring occasionally, for 10 minutes until the strawberries have softened. Remove from the heat and leave to cool.
- To serve, add a few cubes of cake to the bottom of a short, wide glass. Top with some of the strawberry sauce and ice cream.
- Continue layering to the top and finish with some whipped cream, a drizzle of strawberry sauce and the crushed biscuits.
Per serving: 575kcals, 27g fat (16.4g saturated), 77.5g carbs, 53.2g sugars, 7.9g protein, 3.2g fibre, 0.587g sodium