A few simple recipes using delicious fresh fruit. Please feel free to send us your favourite fruit recipes – with a photo if possible – to add to our collection for all to use.

Raspberry Bakewell cake


150g softened butter
150g golden caster sugar
150g self raising flour
150g ground almonds
2 large eggs
1tsp vanilla extract
6 tsp raspberry jam
150g raspberries
50g flaked almonds


Preheat oven to 180 c 160 c fan gas 4.
Line 22-24 cm loose bottom tin.
Put all ingredients (apart from fruit and jam ) in blender.
Place half of mixture into tin and smooth over.
Then dot jam over and then scatter with raspberries.
Put remainder of cake mix on top – don’t worry if it doesn’t cover completely.
Scatter almonds over and bake for 45-50 mins until golden brown.
Serve warm or at room temperature.


Strawberry Cheesecake from the BBC

Preparation time: less than 30 mins / Cooking time: less than 10 mins / Chilling time: a few hours

Strawberry Cheesecake


For the biscuit layer

150g/5¼oz crushed digestive

2 tbsp melted butter
2 tbsp caster sugar
½ tbsp freshly grated lemon zest, very finely chopped
6 tbsp orange juice or juice from the strawberries

For the strawberry layer

1 tbsp lemon juice
1 tbsp water
2 tsp cornflour, dissolved in a little cold water or orange juice
100g/4oz caster sugar
1kg/2lb 3¼oz strawberries, cleaned and sliced

For the cheesecake layer

2 sheets gelatine
1-2 tbsp of lemon juice
350g/12¼oz cream cheese
225g/8oz caster sugar
300g/10½oz thick Greek-style yoghurt
1 tbsp of vanilla extract

To serve

whipped cream
sprigs of mint


For the biscuit layer, mix all the biscuit ingredients together and reserve.

For the strawberry layer, place the lemon juice and water into a small saucepan and mix in the cornflour well.
Bring to the boil and when the cornflour is dissolved, mix in the sugar and the strawberries.
Heat gently to dissolve the sugar. Remove from the heat, and allow to cool and thicken.

For the cheesecake mixture, soften the gelatine in the lemon juice and a spoonful of water if needed, for 3-5 minutes.
Heat the mixture gently over a low heat in a small saucepan until the gelatine is completely dissolved.
Meanwhile whisk the cream cheese and the sugar in a mixer or blender on medium speed.
When the sugar is dissolved turn down the speed and add the yoghurt and the gelatine.
When the mixture is blended together add the vanilla extract.

To assemble, place the biscuit layer into the base of six wine glasses, add a good dollop of cheesecake mixture, then add some strawberries. Chill the mixture for a few hours and top with whipped cream and a sprig of mint. Serve immediately.

This recipe – by Paul Rankin from Saturday Kitchen – is from the BBC website:

Crunchy Gooseberry Whip


1 lb (400g) gooseberries
3 tablespoons
(45 ml) clear honey 10 fl oz
(250 ml) double cream, whipped
1½ oz (40g) butter
3 ozs (75g) wholemeal breadcrumbs
1 or (25g) hazelnuts, chopped and toasted 2 tablespoons
(30 ml) demerara sugar


  1. Place gooseberries in a pan with 1 tablespoon (15 ml) water, cover and cook gently for 15 minutes until soft.
  2. Cool slightly, then puree in a blender or food processor. Sieve to remove tops and tails.
  3. Add honey and leave to cool. Stir in the whipped cream.
  4. Melt butter in frying pan, add the breadcrumbs and fry until golden brown. Leave to cool, then stir in hazelnuts and sugar.
  5. Divide half the gooseberry whip between 4 glasses and cover with half of the crumbs.
  6. Repeat the layers finishing with crumbs. Freezing of this dessert is not recommended.

Fresh Blackcurrant Lollies

These mouth-tingling purple lollies explode with taste. A great way to keep healthy and cool!

Makes: 14 50ml lollies

200g blackcurrants
100g caster sugar
Grated zest and juice of 1 unwaxed lemon Water

Place the blackcurrants, sugar, lemon zest and juice in a pan with 75ml water.
Heat gently, stirring until the sugar dissolves, then bring to the boil.
Simmer gently for 5 minutes then allow to cool.
Purée the mixture with a hand-held electric blender until smooth (or tip into a blender to liquidise).
Stir in 300ml chilled water.
Tip the mixture into a jug then pour into lolly moulds and freeze for at least 4 hours, until solid.