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STRAWBERRY SHORTCAKE SUNDAE

INGREDIENTS (Serves 4) 400g fresh strawberries, hulled and sliced; 250ml double cream, whipped; 4 shortcake fan cookies For the strawberry and clotted

cream ice cream: 160g caster sugar; 2 UK large eggs; 225g clotted cream; 250ml double cream; 250ml full-fat milk; 400g fresh strawberries, hulled and chopped

For the summer berry sauce: 1 vanilla pod or 1tsp pure vanilla extract; 250g strawberries; 150g raspberries; 100g caster sugar; an ice cream machine (optional)

METHOD

1. To make the strawberry and clotted cream ice cream, put the sugar, eggs, clotted cream, double cream, milk and strawberries in a blender. Blitz for a few minutes until smooth. Churn in an ice cream machine according to the manufacturer’s instructions, or freeze using the by-hand method (Place mix in bowl or tub, freeze for 45 mins, remove and stir vigorously, return to freezer and continue to check every 30 minutes stirring vigorously as it is freezing. Repeat process for 2 to 3 hours or until frozen). Freeze ice cream until needed.

2. To make the summer berry sauce, cut the vanilla pod in half lengthways using a sharp knife. Place all the ingredients in a saucepan with 200ml water and simmer for 8–10 minutes until the strawberries are very soft and the sugar has dissolved.

3. Strain the sauce through a fine mesh sieve, pressing the fruit down to release juices. Discard fruit and leave the sauce to cool.

4. To assemble the sundaes, put a layer of sliced strawberries and summer berry sauce in each sundae dish. Add a scoop of strawberry and clotted cream ice cream, follow with a large dollop of whipped cream and finish with another scoop of the ice cream. Drizzle with the remaining sauce, decorate with a shortcake fan cookie and serve immediately.