• Redcurrant Cheesecake

    Serves 8


    • 450g British Redcurrants defrosted
    • 55g Butter
    • 225g Digestive Biscuits
    • 500g Cream Cheese
    • 55g Caster Sugar
    • 250ml Double Cream, whipped

    Total time required: 30 minutes + refrigerating

    Preparation time: 20 minutes
    Cooking time: 10 minutes


    1. Grease a round 9”/23cm spring form tin.
    2. Crush the digestive biscuits in a bowl using the end of a rolling pin until they are fine crumbs.
    3. In a saucepan melt the butter over a medium heat, add the crushed biscuits and mix together.
    4. Remove the biscuits from the heat and press them into the bottom of the tin using a metal spoon, put this in the fridge so it can harden.
    5. In a bowl mix the cream cheese and the cas
  • Chuckleberry Fool

    Serves 6


    • 350g British Chuckleberries defrosted
    • 1 teaspoon lemon juice
    • 300ml double cream
    • 175g caster sugar

    Total time required: 25 minutes

    Preparation time: 25 minutes


    1. Add the chuckleberries and 3 teaspoons of water into a pan, and cook over a low heat until soft. Remove from the heat and add the sugar, mix until dissolved.
    2. Leave to cool then blend the mix. Sieve this to make a puree.
    3. Add the lemon juice and stir well.
    4. Whip the double cream using a hand whisk; it should have a stiff texture. Slowly fold the puree into the cream using a metal spoon.
    5. Serve into individual serving glasses and leave to set in the fridge.

    Tip: you can freeze this to make a yummy ic

  • Summer Fruit Pudding

    Serves 8


    • 330g British Summer Fruits
    • 75ml Water
    • 50g Sugar
    • Thin slices of white bread, crusts removed.

    You will also need a small pudding basin, lightly buttered.

    Total time required: 30 minutes

    Preparation time: 20 minutes
    Cooking time: 3 hours (ideally overnight)


    1. Place the fruits, water and sugar in a saucepan and simmer until the sugar dissolved and the juices begin to run (roughly 3 – 5 minutes)
    2. Line the pudding basin with slices of bread, overlapping them and sealing well by pressing the edges together – ensuring there are no gaps.
    3. Pour in the fruit and juice, reserving some for decoration. Cover the pudding with another slice of bread. Place a small saucer (that fits inside the bowl
  • Raspberry Pavlova

    Serves 6 - 8


    For the meringue

    • 4 egg whites
    • 200g caster sugar

    For the topping

    • 250g British IQF Raspberries defrosted
    • 250ml double cream

    Total time required

    Preparation time: 20 minutes
    Cooking time: 1 to 1 ¼ hours


    1. Preheat oven to 180C/Gas 4.
    2. Line a baking tray with baking parchment.
    3. Beat the egg whites until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
    4. Mound on to a baking sheet in a circle approximately 20cm in diameter - lift the edges with a spoon.
    5. Place in the centre of the oven, then immediately turn the temperature down to 150C/ gas mark 2. Cook for about 1 to 1 ¼ hours.
  • Raspberry and White Chocolate Blondies

    Makes 14 Blondies


    • 100g British IQF Raspberries defrosted
    • 115g unsalted butter, melted
    • 200g soft light brown sugar, sifted
    • 2 large eggs, beaten
    • 1 teaspoon baking powder
    • ¼ teaspoon bicarbonate of soda
    • ¼ teaspoon table salt
    • 200g plain flour, sifted
    • 100g white chocolate (30g small chunks and 70g finely chopped)
    • 1 teaspoon vanilla extract

    Total time required: 1 hour 10 minutes

    Preparation time: 30 minutes
    Cooking time: 35-40 minutes

    Prepare Ahead

    Use a square cake tin and line with grease proof paper; this will stop the blondie from sticking to the tin. To remove you will need to pick up diagonally opposite corners of