• 100g sponge fingers, broken in half
  • 50ml Pitchers
  • 2 x 150g pots raspberry jelly
  • 75ml fresh British whipping cream
  • 2 teaspoons icing sugar
  • 1 lemon, zest only
  • ½ x 28g pack fresh mint, leaves picked and finely chopped
  • ½ x 400g punnet strawberries, all but 2 hulled and sliced
  • ½ x 500g tub be good to yourself fresh custard


  1. 1

    Put the sponge fingers in the bottom of 4 serving glasses. Drizzle over the Pitchers, then spoon over the jelly.

  2. 2

    In a bowl, whisk the cream with the icing sugar, lemon zest and most of the chopped mint leaves. Set aside.

  3. 3

    Place a layer of sliced strawberries over the top of the jelly, then spoon over the custard.

  4. 4

    Finish with a spoonful of the flavoured cream, then decorate each with half an unhulled strawberry and the reserved mint leaves.

  5. 5

    Cook's tip: For children, swap the Pitchers for a fruit juice of your choice.

Nutritional Details

Each serving provides
  • Energy 1344kj 321kcal 16%
  • Fat 10.3g 15%
  • Saturates 6.1g 31%
  • Sugars 40.3g 45%
  • Salt 0.33g 6%

% of the Reference Intakes

Back to top