Prep Time 15 mins

Cook Time
10 mins



600g Driscoll’s Victoria Sweet Blackberries, some halved (leave a few whole for topping)

3 tsp caster sugar

2 tsp rose water (use more or less depending on taste)

4 scoops good quality vanilla ice cream

200ml double cream, lightly whipped

100g pecan nuts

Blackberry & Rose Knickerbocker Glory

A wonderfully retro dessert, simple to make and loved by all


Add a handful of blackberries to a pan, along with half the sugar and the rose water, simmer gently until the blackberries break down and the juice thickens slightly. Remove from heat, crush with a fork and leave to cool completely.

Toss the pecan nuts with the remaining sugar and add to a frying pan, cook for few mins until the nuts begin to coat with toffee. Remove and leave to cool. Chop some of the nuts for topping and leave some whole. Put to one side to cool.

Now layer in tall glasses. Divide the blackberries between the glasses, top with a scoop of ice cream and then drizzle in the syrup from the crushed blackberries. Top with whipped cream and decorate with whole and chopped pecan nuts and blackberries to serve. Dig in straight away!