Spring is in the air, so we thought this classic yet delicious Knickerbocker Glory was the perfect way to cool you down on a warm afternoon. A retro pudding with raspberries, strawberries, ice cream, cream and fruit sauce – Really simple, but always a winner!

Recreate this at home to be in for a chance to win a delicious hamper of South Devon Chilli Farm goodies, worth over £25.00.

Upload a photo of your recipe recreation via our Facebook (Salcombe.Dairy.Ice.Cream) or Twitter (@SalcombeDairy) using #SalcombeKBGlory

The best photo wins!
Competition deadline – 31st May 2016

Ingredients – Serves 4

1 small punnet fresh or frozen British raspberries (if frozen, allow to thaw, spread out on a plate for 30 minutes or in the fridge for 2 hours)

1 small punnet fresh British strawberries

Salcombe Dairy Madagascan Vanilla cream ice

And /or Salcombe Dairy Raspberry Ripple ice cream

For the raspberry coulis

250g fresh or frozen British raspberries

1 tbsp sugar

2 tsp cornflour (optional)

  1. To make the raspberry coulis, put the raspberries in a pan over a low heat and simmer gently for 10 minutes. When they are softened, add the sugar and stir until dissolved. If you would like the coulis a little thicker, mix the cornflour with a tablespoon of water and add to the coulis mixture, stirring vigorously to stop lumps forming. If you wish to take out the raspberry pips, strain through a fine sieve. Leave to cool.
  2. Put a couple of raspberries into the bottom of each of four large wine glasses or any tall glasses you have. Using a mini scoop or melon baller, add some vanilla and some raspberry ripple ice cream and a drizzle of cooled coulis. Repeat until the glass is full.
  3. Top with whipped cream and add a raspberry and strawberry or two for a decorative flourish. Serve immediately and enjoy!

You can change this to include any fruit, ice cream flavour combination you wish.

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