Berry slump
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
- 100g buttersoftened, plus extra for greasing
- 100g caster sugarplus 2 tbsp extra
- 100g self-raising flour
- 2 eggs
- 1 tbsp milk
- vanilla extract
- 200g mixed summer berries
- 25g flaked almonds
Nutrition: per serving
- kcal530
- fat28g
- saturates14g
- carbs64g
- sugars46g
- fibre5g
- protein9g
- salt0.78glow
Method
step 1
In a food processor, whizz together the butter, 100g sugar, flour, eggs, milk and 1 tsp vanilla extract until smooth. lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit. Scatter over the remaining sugar and vanilla extract. Dollop over the cake mix, then smooth all over with the back of a spoon to cover the fruit. Make a little dip in the middle of the mixture to ensure it cooks evenly throughout. Scatter over the almonds.
step 2
Heat oven to 180C/fan 160C/gas 4. Cook for 45 mins until the fruit is hot and the sponge is cooked through. Serve warm with custard or vanilla ice cream.
