Peach Melba knickerbocker glory

Peaches and raspberries are a heavenly match and kids will love these retro puds

  • Prep:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 498
  • fat 37g
  • saturates 19g
  • carbs 38g
  • sugars 37g
  • fibre 4g
  • protein 6g
  • salt 0.13g


  • 300g raspberries
  • 50g caster sugar
  • 200ml double cream
  • 4 ripe peaches, halved, stones removed
  • 8 scoops good-quality vanilla ice cream
  • handful flaked almonds


  1. Blitz half the raspberries with half the sugar and a splash of water to make a raspberry sauce, then tip into a small bowl. In a separate bowl, whisk the cream with the remaining sugar until stiff and spoonable, then set aside. Thinly slice the peaches.

  2. In tall sundae glasses, layer the peach slices, raspberries and raspberry sauce, finishing with scoops of ice cream, a generous spoonful of whipped cream and a scattering of flaked almonds. Serve straight away with long spoons.

Suggested recipes from this collection...