Knickerbocker glory

Combining ice cream, jelly, cream and fruit this pudding should always be served in a large tall glass to ensure the correct alignment of flavours and textures. With this combination of ingredients it might also count as part of a five-a-day diet.

There is no precise recipe, but it is said that a knickerbocker glory was first described in the 1930s. As well as layers of ice cream, jelly, fruit and cream it can be topped with different kinds of syrup, nuts, whipped cream and often a cherry. More complicated variations can sometimes include layers of things like meringue, or be topped off with a wafer.

It is so called because of its horizontal stripes, traditionally red and white, resemble stockings called knickerbockers.

The Knickerbocker glory photographed (above) was from a tea shop (note the decor and my tea cup in the background) in Richmond, North Yorkshire. This particular one sustained me during my Coast to Coast walk at the end of day 10.

3 thoughts on “Knickerbocker glory

  1. So the truth finally emerges, your a closet food critic. How come you had to buy a smaller belt when your were tempted by such extravaganzas on your walk?

  2. Damn, the secret is out. I feel it is my mission to better promote little appreciated food items such as humble biscuits or lowly puddings – which I think truly help to identify the cultural qualities of nations.

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