Always check the labels of the products you use.
Method
- 1
Prepare. Toast 100 g walnut halves and cover with 240 ml dark maple syrup in a lidded container, adding more syrup to cover completely. Refrigerate overnight; keeps for 2 days.
- 2
Pineapple. Mince 330 g very ripe pineapple chunks and crush with a potato masher; if holding, add a little lemon juice and sugar and chill for up to 2 days.
- 3
Cream. Whip 120 ml double cream to soft peaks and whip in 2 tsp icing sugar.
- 4
Base. Spread a thin layer of dark maple syrup in the bottom of each sundae dish.
- 5
Ice. Add 4 scoops of banana, chocolate or coffee ice cream.
- 6
Walnuts. Top with 4 tbsp of the maple walnuts.
- 7
Pineapple. Top with 4 tbsp of the crushed pineapple.
- 8
Finish. Crown with a generous dollop of whipped cream.
Storage
The maple walnuts keep for 2 days in the fridge; the crushed pineapple keeps for up to 2 days when lightly sweetened with lemon juice and sugar.
EU nutrition claims
- Low salt: 0.16 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 192 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
78.2 g per serving
156.4 % of the 50 g daily maximum · 312.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- lidded container
- knife and chopping board
- potato masher
- bowl
- whisk
- 4 large sundae dishes
- ice-cream scoop
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 796 kcal |
| Protein | 9.8 g |
| Carbohydrate | 101.8 g |
| of which sugars | 87.9 g |
| of which free sugars | 78.2 g |
| Fat | 41.8 g |
| of which saturates | 17.5 g |
| Fibre | 3.8 g |
| Salt | 0.31 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
