Elizabethan Ring

1. Rub the butter, demerera sugar, nuts and flour together like making pastry.
2. Scatter on a shall tray and bake for 10-15 mins at 200C
3. When cool crumble into a mixing bowl.
4. Put the water into a small pan and sprinkle the gelatine over the surface and leave for 5 mins.
5. Take one quarter of the fruit and mash in a pan then add the lemon juice and caster sugar.
6. Gently heat the gelatine without boiling until dissolved.
7. Bring the fruit mixture to the boil, take off the heat, add the gelatine and cool.
8. Pour a little of this mixture into the bottom of a ring mould and set in the freezer.
9. Whip the cream. Add the remainder of the fruit, roughly chopped and the rest of the jelly mixture to the cream.
10. Put the fruited mixture and crumble into the ring in layers starting with the fruit and finishing with the crumble.
11. Leave to set in the fridge or freezer. If freezing allow 2 hours to thaw before serving.