A brand new year and a chocolate peanut butter fudge brownie sundae to celebrate!

This is very loosely based on Nigella's chocolate peanut butter fudge sundae. I say loosely because I didn't look up the recipe in the book but went from memory and now I've looked up the recipe and got the link to Nigella's newly refurbished website for you, I realise that what we did was different. Though different it was delicious and uses fewer ingredients for the sauce, but it did have the addition of a brownie. Here's what we did...

What you need...
One large and very lovely trifle bowl. Though I'm pretty sure any old container would do.
Some delicoius chocolate brownies (made another day so there's no pressure). I used this recipe here at the lovely Backseat Gourmet blog.
Chocolate Ice Cream
Vanilla Ice Cream
Hot Chocolate Peanut Butter Sauce (recipe below)
Some indoor sparklers

Break the brownies up into mouthful size pieces and throw in the bottom of the bowl.
Using an ice cream scoop, make nice balls of ice cream and add to the bowl.
Pour over the warm chocolate sauce and quickly push the (unlit) sparklers into the ice cream or brownies. Light them at the table infront of everybody and then dig in with long handled sundae spoons. If I was eating this with people who are not my immediate family then I'd probably decant into individual bowls.

If there were a lot of you, you could make many layers of this but there were only 3 of us as Small insisted on going to bed early.

For the chocolate peanut butter fudge sauce, I broke up most (some went missing?) of one bar of Divine fairtrade dark chocolate, placed in a pan over a very low heat with a very heaped dessert spoon of whole earth crunchy peanut butter, added a few splashes of Waitrose extra thick double cream. Kept stirring until it went all gloopy then added 1/4 cup of milk and kept stirring over the low heat until it became silky smooth (with crunchy bits) again.... The whole process takes minutes.