Tant Sannie Sundae with Home Made Caramel


  • 60ml Tant Sannie
  • 600ml ice-cream
  • 200ml fresh cream – whipped

For the ginger biscuit crumble:

  • 120g ginger bscuits
  • 2 tbsp melted butter

For the caramel:

  • ½ cup sugar
  • 3 tbsp butter
  • ¼ cup tant sannie

Chocolate to garnish/cinamon sticks to garnish


• Place the sugar in a heavy based pan/saucepan and allow it to melt completely slowly over medium heat, stir with a rubber spatula or wooden spoon. it will firstly form clumps then turn a dark amber colour
• Slowly add the butter and mix to incorporate, about 2-3 minutes, a whisk helps as it can separate 
• Slowly drizzle in the Tant Sannie liqueur while stirring, as the liqueur is cooler than the caramel it will rapidly bubble when added
• Remove from the heat and allow to cool so that it thickens

For the Sundae:

• Whisk the Tant Sannie into 400ml of the frozen ice-cream slowly so that it does not become too liquid – you want a thick milkshake like texture
• Whisk the cream to stiff peaks
• Make your biscuit crumble by placing the biscuits and melted butter in a Nutri Bullet or small food processor and blitz to a fine crumb
• To assemble, glaze each glass well with the cooled caramel, then layer starting with the ginger crumble, then spoon some ice-cream, followed by the ‘milkshake mix’, continue until all is used, then top with whipped cream and a spoon more caramel, garnish with grated chocolate and a cinamon stick.