Serve this with raspberry ice cream or a dollop of clotted cream.

Roughly 150ml (¼pint) summer berries compote (see below)

2 sachets powdered gelatine

150ml (¼ pint) hot water

150ml (¼ pint) juices from compote (make up with orange juice if insufficient juice)

Measure the hot water into a measuring jug and sprinkle the gelatine over the top. Stir briskly with a dinner fork until the gelatine has melted. Pour in the compote juices and stir.

Test for sweetness and add a little more sugar if necessary.

Summer berries compote

This is useful if you have a few oddments of different fruit. Wash the berries by lowering them gently into a bowl of water. Transfer them to a colander to drain and cook in the water that clings to them.

Quantities depending upon availability

Red, white, and blackcurrants, raspberries, plus other summer berries, topped and tailed where applicable

Unrefined caster sugar to taste

Wash the berries gently (see above) and put into a heavy bottomed saucepan. Add sugar to taste. Cook gently over a low to moderate heat until justtender and the juices are running.

Serve on top of cereal, with yoghurt or ice cream, as a pancake filling or the basis for a summery jelly (see above).

Recipe by Mrs Simkins


Find out more

Cooking with Mrs Simkins and Tea with Mrs Simkins, are published by Spring Hill Books at £12.99 in hardback. To order call 01476 541080. For more recipes and tips visit

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