This is the ultimate ice cream sundae. Obviously, if you’re not a peanut-eater, it won’t be for you, but for everyone else it is the stuff of dreams. Last time I made this sauce, I nearly had to make another batch, I’d eaten so much before even getting the ice creams out of the freezer.

Talking of which, obviously you should choose whichever flavors of ice cream you want. Even if you are reduced to just plain-old, same old-vanilla, you have a party right here.

I made a jar of this for a friend to take home for her supper recently. As soon as she’d had it she sent a text saying “Bottle that sauce, make millions.” Well maybe, but until then, here’s the recipe.

And you should know that this is just as irresistible as a storecupboard special, if you replace the syrup and cream with ¾ cup of sweetened condensed milk, whisking in ¼ cup of hot water from the kettle before pouring the glossy sauce out of the pan.