• 150g strawberries, hulled
  • 150g raspberries
  • icing sugar
  • a squeeze lemon juice
  • 300ml whipping cream
  • 1 tsp vanilla extract
  • 4 scoops Cornish clotted cream ice cream
  • 4 scoops raspberry ripple ice cream
  • 4 fan-shaped ice-cream wafers
  • 4 maraschino cherries with stalks
  • 1 x 135g packet strawberry jelly
  • 200ml Pimm’s
  • 200g blueberries
  • 2 tbsp caster sugar
  • 2 tbsp sloe gin


  • STEP 1

    Make the jelly following the instructions on the pack substituting 200ml Pimm’s for the water. Line a shallow dish with clingfilm and pour in the jelly. Chill until set.

  • STEP 2

    To make the compote, put everything in a small pan and heat gently until the sugar has dissolved and the sauce is shiny. Cool.

  • STEP 3

    Keep back 50g each of the nicest looking strawberries and raspberries, then whizz the rest in a food processor with 2 tbsp icing sugar and a squeeze of lemon. Sieve to make a sauce. Whip the cream with another 1 tbsp icing sugar and the vanilla extract.

  • STEP 4

    To assemble the knickerbockers, tip the jelly out, remove the clingfilm and cut into cubes. Put jelly into the bottom of four sundae glasses. Add scoops of ice cream, spoonfuls of compote, a few fresh berries and sauce to each glass.

  • STEP 5

    Put the cream in a piping bag and pipe a good swirl over to finish – if you want to make it look really retro you can use a small star-shaped nozzle so it looks like squirty cream.

  • STEP 6

    Add more sauce, a maraschino cherry and a wafer fan.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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