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