Joyful summer berry pudding recipes from dreamy cheesecakes to refreshing ice cream

2023-07-23

Besides the bright blue skies and long sunny evenings, one of the understated perks of the Great British summertime is the array of berries growing in fields across the country. From juicy strawberries to slightly tart raspberries, nothing quite screams summer like tucking into a berry concoction or two.

But rather than sticking to simple fruit salads for weeks on end, there’s plenty of ways that you can get creative with berries. From a modern take on strawberry ice cream to a zesty cheesecake, here are three berry good recipes sure to go down a treat.

Very berry cheesecake

Serves 10

Ingredients

80g salted butter
250g digestive biscuits
650g soft cheese
75g icing sugar
3 tsp of vanilla extract
300ml double cream
1⁄2 lemon zest, finely grated

For the topping

300g caster sugar
500g berries (such as raspberries or strawberries and blueberries), plus extra for scattering

Method

Gently melt the butter in a large pan. Blitz the biscuits into breadcrumbs and slowly stir them into the melted butter, mixing well.
Tip the mixture into a springform tin and, using the back of a spoon, firmly press the mixture down, leaving no gaps. Chill in the fridge.
In a bowl, beat together the soft cheese, icing sugar and vanilla extract. Then slowly add the double cream and beat as you go to create a thick and smooth consistency.
Finally, stir in the fresh lemon zest and transfer the creamy mixture onto the top of the chilled biscuit base. Refrigerate immediately.
In a pan, gently warm the caster sugar and red berries until they form a soft and thick pulp. Cool, then pour over the chilled cheesecake.
Top with raspberries and blueberries to your liking.

Strawberry and peanut ice cream

Serves 12

Ingredients

400g strawberries, halved and dehulled
60g caster sugar
650ml extra thick whipping cream
200g condensed milk
1 tsp of vanilla extract
Juice of fresh lemon
Handful of unsalted peanuts

Method

Sweet cherry and almond tarts

Serves 8-10

Ingredients

For the pastry

180g plain flour
50g icing sugar
Pinch of salt
95g unsalted chilled butter
1 medium free-range egg yolk
1 tbsp ice-cold water

For the filling

180g unsalted butter
180g caster sugar
175g blanched whole almonds, plus flakes to decorate
2 medium free-range eggs
500g cherries, stalks removed and pitted

Method

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