This smooth, glossy chocolate sauce is best served in little cups, surrounded by an assortment of flavour-contrasting dippers.

(serves 6)

150g (5oz) light muscovado sugar
50g (2 oz) unsalted butter
200g (7oz) plain chocolate, chopped
1tsp vanilla extract
100ml (3 1/2 fl oz) soured cream
2 bananas
200g (7 oz) sweet raisin bread
Handful of strawberries (and cherries if available)

Put the sugar in a small heavy-based saucepan with 100ml (3 1/2 fl oz) water. Heat gently until the sugar dissolves, then bring to the boil and boil rapidly for about four minutes until the syrup is bubbling vigorously and looks dark and treacly.

Remove the saucepan from the heat and immerse the base in cold water to prevent further cooking. Add two tablespoons water, taking care because the syrup is likely to splutter. Return the saucepan to the heat and cook, stirring, until the syrup is smooth and glossy.

Add the butter, chocolate and vanilla extract and leave until melted, stirring frequently until the mixture is completely smooth. Stir in the cream and leave to stand while you prepare the dippers.

Cut the bananas diagonally into chunky pieces. Cut the bread into small bite-sized chunks. Reheat the sauce until it is warm but not piping hot and pour into small serving cups. Arrange the fruit and bread around the cups to serve.