Two mighty desserts merge in this pudding made from chocolate brownies and Snickers bars. Patrick’s head chef Chris Howard reveals how to build this magnificent sundae
Chockerbockerglory
There is no better excuse to indulge in your sweet tooth than entertaining on Easter Sunday. After dining on the traditional roast lamb, satisfy any chocolate cravings with this special sundae from Patrick’s Restaurant, Bar and Event Catering.
- 1 tablespoon of diced Snickers bar
- 1 tablespoon of diced chocolate brownie
- 1 scoop of vanilla ice cream
- 1 scoop of chocolate ice cream
- Drizzle of butterscotch sauce
- Drizzle of chocolate sauce
- 2 tablespoons of whipped cream
- 2 strawberries for garnish
Layer the ingredients in a sundae glass, starting with a scoop of vanilla ice cream with a sprinkling of chocolate brownie, followed by a scoop of chocolate ice cream with a sprinkling of Snickers bar.
Once the glass is full put the whipped cream on top.
Drizzle with butterscotch sauce and chocolate sauce.
Add a few pieces of diced brownie, diced snickers and the strawberries for garnish. Enjoy!
- For every Chockabockerglory dessert diners enjoy in the restaurant, Patrick’s donates 50p to the Round Table Children’s Wish, which grants wishes to children with life-threatening illnesses.
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