Ingredients

· 300 g raspberries

· 50 g caster sugar

· 200 ml double cream

· 4 peaches

· 8 scoops vanilla ice-cream

· Handful of flaked almonds

Method

Blitz half of the raspberries with half of the sugar and a splash of water to make a raspberry sauce, and then tip it into a bowl. In a separate bowl, whisk the cream with the remaining sugar until stiff and spoon-able, and set aside. Thinly slice the peaches. Now, in sundae glasses, layer the peach slices, raspberries and raspberry sauce, finishing with scoops of ice-cream, a generous spoonful of whipped cream and a scattering of flaked almonds. Serve straight away.