PIMM’S KNICKERBOCKER GLORY ICE CREAM SUNDAE

Serves 4 For the berry sauce 100g (3½oz) raspberries

100g (3½oz) strawberries, hulled 100g (3½oz) blueberries

2tbsp icing sugar

½tsp lemon juice For the knickerbocker glory

135g packet of strawberry jelly, such as Hartleys

200ml (7fl oz) Pimm’s No 1 75ml (2½fl oz) double cream 1tbsp icing sugar

4 scoops of vanilla ice cream (see tip at bottom of page) 4 scoops of strawberry ice cream (see end of recipe) To serve 4 cherries

8 fan wafers (we dipped ours in melted chocolate and added sprinkles)

Chocolate sprinkles

To make the berry sauce, put all the berries, 2tbsp icing sugar and lemon juice in a food processor. Blitz, then press through a fine sieve set over a bowl and discard the seeds. Chill until needed.

Make the jelly according to the packet but substituting the water with Pimm’s. Pour the jelly into a clean, medium, nonstick tin and chill in the fridge until set.

Put the double cream and 1tbsp icing sugar in a separate bowl and whisk until softly peaked. Chill until needed.

When ready to serve, cut the Pimm’s jelly into small cubes and divide between 4 sundae glasses. Add a scoop of vanilla ice cream to each glass, followed by a couple of spoonfuls of the berry sauce. Top with a scoop of strawberry ice cream and drizzle the remaining berry sauce over the top. Put the cream in a piping bag with a star-shaped nozzle and pipe a few swirls over the top. Decorate each sundae with a cherry on the top, 2 fan wafers and chocolate sprinkles. Serve immediately.