Student cookbook: Pear, ice-cream and hot chocolate sundae

Fitting one of your five a day into an otherwise indulgent pud is a good way of alleviating guilt and for this retro treat you can use cheap, tinned pears – one of the most natural-tasting canned fruits. Serves: 4 Cooking time: 20 mins 50g cocoa powder 175g caster sugar 150ml water 1 tub vanilla ice-cream 2 cans pears in juice Toasted almonds Sieve the cocoa powder into a bowl. Put the caster sugar and water in a pan and warm over a low heat until completely dissolved into a syrup. Bring the syrup to the boil and cook for a minute, then pour it over the cocoa powder and beat until smooth. Return the sauce to the pan to cook for another minute, then set aside for 15 minutes or so to cool slightly. Just before serving, layer up some scoops of vanilla ice-cream and pears in 4 individual sundae glasses or glass bowls. Pour chocolate sauce over each serving and scatter with toasted almonds.