I have a question about the sauce for the Chocolate Peanut Butter Fudge Sundae that Nigella has in her Express book. In the book she makes it using double cream and golden syrup and on the dvd she makes it using sweetened condensed milk. Everything else seems to be the same except for this. I'm not sure which recipe to follow?
We suspect that there may be some confusion caused between the recipe for chocolate sauce in the Peanut Butter Fudge Sundae - which appears on p160 of Nigella Express - and the Chocolate Pistachio Fudge - which appears on p338 of the same book.
The sauce for the ice cream sundae contains double cream and golen syrup and these should be used, as per the recipe printed in the book. The sauce is designed to be pourable and will stay a little runny after it has been poured over ice cream. In contrast the Pistachio Fudge will thicken as it cools, though in molten form it could be used for ice cream too.