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Phil's celebrating the best of our summer berries with delicious puds

Celebrating the best of our British berries, Phil’s here with a selection of delicious puds to help us make the most of our favourite summer fruits. With everything from gooseberries to raspberries and strawberries, Phil has come up with three tasty ways to enjoy the seasonal produce. 

Iced berries with hot white chocolate sauce

Serves 4

Preparation time 15 minutesCooking time about 10 minutes


500g frozen berries, currants, blueberries etc etc more varieties the better

Smaller berries are perfect for this, larger ones i.e. raspberries, loganberries, blackberries do not defrost quickly enough. However you can get around this by half defrosting the larger berries for 30-40 minutes then add them to the rest

6-8 Amaretti biscuits, crushed

250g white chocolate

300ml double cream

1 tsp vanilla bean paste

Finely grated lemon zest

Finely grated orange zest


1. Melt the white chocolate along with the cream and vanilla bean paste over a pan of gently simmering water.

2. Lay the fruits no more than 1 layer thick onto a large bowl, then top with half the crushed biscuits and leave for 10 minutes.

3. When ready to serve, spoon over the hot white chocolate and vanilla cream then sprinkle over the rest of the biscuits and a little zests and serve.

4. The fruits should just melt the berries.

Gooseberry and elderflower fool

Serves 6

Preparation time 20 minutes

Cooking time 15-20 minutes


300g gooseberries, top and tailed

100g castor sugar

300ml double cream

300ml ready made thick custard (pot)

2 medium egg whites, optional

2 individual meringues, or meringue nests

About 2-3 tbsp elderflower cordial

Caster sugar, to taste


1. Place the gooseberries in a pan and bring to a simmer.

2. Add the sugar, reduce the heat and cook gently for about 15-20 minutes, or until the gooseberries have turned to a thick, chunky puree. Remove from the heat and allow to cool. Note: If the gooseberries are too watery, thicken with a little cornflour mixed with water and cook again until thickened, 

3. Whisk the cream until it is softly whipped and light and fluffy.

4. If using, whisk the egg whites until they form soft peaks, do not over whip

5. Crush the meringues into small pieces.

6. Place ¾ of the gooseberry puree in a bowl, add the whipped cream and custard, fold in, then add elderflower cordial to taste.

7. Finally, fold in the egg whites if using, and crushed meringues.

8. Spoon the fool into glasses and serve with a little stewed gooseberries on top and shortbread fingers.

Summer berry Swiss roll

Makes 2 Swiss rolls

Preparation time 15 minutes

Cooking time 6-8 minutes


8 medium eggs

280g caster sugar

70g plain flour 

70g corn flour sifted together

100g salted butter, melted

200g fresh raspberries

200g fresh blueberries

1-2 tsp vanilla extract

2 tsp orange flower water

2-3 heaped tbsp icing sugar, plus extra to dust

254ml double cream lightly whipped

Preheat the oven to 220°C, Gas 7

Line two Swiss roll tins, about 38 x 28cm (15 x 11”) with silicone paper


1. Whisk the eggs and caster sugar together until they are thick and creamy and hold their own weight (meaning that when the whisk is lifted and drawn across the top of the froth, the trail stays on top for at least 10 seconds).

2. Fold in the sieved flours and when nearly incorporated then finally the melted butter, taking care not to overwork the mix and loose all the air you’ve just put in.

3. Spread onto the lined Swiss roll trays then bake in the oven for about 6-8 minutes, until set and very slightly shrunken away from the sides of the tray.

4. Immediately turn the trays out onto clean tea towels (not smelling of fabric softener) the sponge should fall out of the trays cleanly.

5. Flick about 2-3 tsp / 10-15ml cold water over the back of the silicone paper and spread over lightly with your fingers.

6. Carefully peel away the paper taking care not to rip the sides of the sponge.

7. Place an identical piece of baking parchment on top of the warm sponge and roll up carefully, then leave to cool.

8. Meanwhile place the raspberries and blueberries into a bowl, add the vanilla and flower water then mix well.

9. Add the lightly whipped cream and fold together well.

10. Once the sponges are cool carefully unroll taking care not to tear the sponge.

11. Spoon in the fruit cream evenly over the 2 rolls.

12. Carefully roll back up securely.

13. Slice and serve with more berries.

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