These tasty pudding ideas make the most of fresh fruit for a light and summery end to a meal. Don't forget to serve with a scoop of ice-cream! 

KNICKERBOCKER GLORY recipe - kitchen -

Image: Kelly's of Cornwall

One of our favourite things about summer is that its when a lot of fresh fruit is at its best. These delicious recipes from Kelly's of Cornwall are not only simple enough for lazy summer days, but fresh and light – the perfect way to finish off an al fresco meal. 

Knickerbocker Glory 

A twist on a classic, you can substitute any of the fruit in the recipe with whatever you have in the fruit bowl. 

  • Serves 2
  • Prep: 15 minutes 


  • 250g raspberries

  • 1 passionfruit

  • Honeycomb pieces

  • 3 tbsp icing sugar

  • 25ml orange juice

  • Kelly's of Cornwall Clotted Cream Ice Cream 

  • 75g strawberries cut in quarters

  • 75g blueberries


  1. Whizz together 175g of the raspberries along with the sugar and orange juice. Push through a fine sieve to remove the pips, if you wish.
  2. Take 2 tall glasses and start to build your Knickerbocker Glory. Layer large scoops of Kelly's of Cornwall Clotted Cream Ice Cream with alternating raspberries, strawberries, passionfruit, blueberries and the raspberry coulis – finishing with the broken honeycomb pieces and a dollop of Kelly’s. 
  3. Serve with nothing more than a spoon! 

Eton Mess 

ETON MESS recipe -kitchen -

Image: Kelly's of Cornwall 

You can't go wrong with this simple recipe. If you don’t have any meringue, why not make a mess with shortbread biscuits, or try crumbling in leftover cookies?


  • Serves 6
  • Prep: 20 minutes


  • 300ml double cream

  • 3 tbsp icing sugar

  • 150g strawberries, diced

  • 100 g raspberries

  • 1tsp vanilla extract

  • 25g meringues, meringues

  • Kelly’s of Cornwall Clotted Cream Ice Cream


  1. Whip the cream until it softly holds in peaks. 
  2. Stir through the icing sugar, fruits, Kelly’s of Cornwall Clotted Cream ice cream and vanilla. 
  3. When you are ready to serve, layer the cream with scoops of Kelly's of Cornwall Clotted Cream ice cream and the crushed meringue. 
  4. Top with extra berries to serve. 

Caramelised BBQ bananas 

CARAMELISED BBQ BANANAS recipe - kitchen -

Image: Kelly's of Cornwall 

The perfect way to finish off a barbecue, these grilled bananas are deliciously sweet. 

  • Serves 4
  • Prep: 15 mintes
  • Cook: 10 minutes 


  • 25g butter, melted

  • 25g light Muscovado sugar

  • 4 large bananas

  • Kelly’s of Cornwall Clotted Cream Ice Cream

  • 1 pomegranate and 1 passionfruit 


  1. Mix together the butter and sugar.
  2. Peel the bananas and slice them lengthways. Brush with the butter and sugar. 
  3. Place on a very hot barbecue or griddle pan and cook for 2-3 minutes on each side. 
  4. Serve with Kelly’s of Cornwall Clotted Cream Ice Cream, fresh pomegranate and passion fruit seeds.

Strawberry shortcake 

STRAWBERRY SHORT CAKE recipe - kitchen -

Image: Kelly's of Cornwall 

Make the most of summer straweberries with this delicious dessert combination. 


  • 175g butter

  • 75g caster sugar

  • 75g flour

  • Tbsp fine semolina

  • 500g strawberries

  • Extra strawberries for making the coulis

  • Juice of 1 lemon

  • icing sugar for dusting

  • 1 tub of Kelly’s of Cornwall Cornish Dairy Vanilla Ice Cream or Clotted Cream ice cream


  1. Preheat the oven to 160°C.
  2. First make the shortbread biscuit. Soften the butter in a food processor or with a wooden spoon and cream together with the sugar. Add the flour and semolina and mix together. Divide the mixture in two. Using your fingers, press the shortcake mixture into a round tart tin or ring and repeat the process. Prick the shortcakes with a fork and score eight portions in each with a knife. Place in the fridge to cool.
  3. Hull and quarter the strawberries and place in a bowl with lemon juice. Reserve a handful of the strawberries and blend with some lemon juice until smooth, pass through a sieve and reserve.
  4. Bake the shortcakes for around 30 minutes. Once golden brown, remove from the oven and allow to cool. Remove from the tin and cool on a wire rack. Place one shortcake base on a serving plate. You can score it again if you need to, which will make it easier to serve. 
  5. Arrange half the strawberries on top, drizzle over a little juice and a drop of coulis and place the other shortcake on top. Add the rest of the strawberries and coulis, sprinkle with icing sugar and serve with Kelly’s of Cornwall Cornish Dairy Vanilla Ice Cream or Kelly’s of Cornwall Clotted Cream ice cream.


Which of these desserts takes your fancy? Let us know on social! Tweet us @goodhomesmag or post a comment on our Facebook page. Plus, post your own recreations of these recipes on Instagram wth the hashtag #thisgoodhome for your chance to win a prize. 



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