Chocolate knickerbocker glory

Chocaholics will adore Simon Rimmer's indulgent version of a traditional British ice cream dessert, complete with lashings of chocolate sauce
By Simon Rimmer
Chocolate knickerbocker glory
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 200 g ginger cakes, chopped into chunks
  • a good glug of your favourite liqueur such as tia maria, or Baileys
  • 75 g blanched flaked almonds, toasted
  • 200 g chocolate ice cream
  • 200 ml whipping or double cream, whipped
  • crushed shortbread, for sprinkling
  • chocolate shavings, to garnish

For the chocolate sauce:

  • 225 g dark chocolate, roken into squares
  • 150 ml milk
  • 75 ml double cream
  • 40 g sugar


1. First make the chocolate sauce. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water.

2. Meanwhile gently bring the milk, cream and sugar to the boil in a small saucepan. Stir the hot milk mixture into the melted chocolate and set aside to cool.

3. Place a few bits of ginger cake in the bottom of 4 sundae glasses.

4. Add a dash of liqueur to the cake, then top with a little chocolate sauce, followed by ice-cream, more chocolate sauce and toasted almonds.

5. Repeat until the glasses are nearly full. Top each portion with whipped cream, shortbread and chocolate shavings. Serve at once.

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