Name: Berry slump
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 100g butter softened, plus extra for greasing; 100g caster sugar plus 2 tbsp extra; 100g self-raising flour; 2 eggs; 1 tbsp milk; vanilla extract; 200g mixed summer berries; 25g flaked almonds

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Berry slump

Berry slump

Good Food team

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Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.4 out of 5.10 ratingsRate

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Use frozen berries to make this scrumptious slump any time of year

Freezable

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Ingredients

Nutrition

Units:

MetricUS

100g butter

softened, plus extra for greasing
100g caster sugar

plus 2 tbsp extra
100g self-raising flour
2 eggs
1 tbsp milk
vanilla extract
200g mixed summer berries
25g flaked almonds

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Nutrition: per serving

kcal530
fat28g
saturates14g
carbs64g
sugars46g
fibre5g
protein9g
salt0.78g

low

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.

RECIPE TIPS

FREEZING BERRIES

Berries go soft when defrosted, but don’t lose any flavour. Store a bag in your freezer and whizz with yogurt to make a smoothie, push through a sieve to make a sauce, or add a handful into a crumble.

ARE FROZEN FOODS GOOD FOR ME?

Frozen fruit and veg can be healthier than fresh as most are frozen the day they are picked. They retain their vitamins for longer than stored produce. Freezing is a natural preservative and most items will keep for a long time without losing nutritional benefits – the taste and texture may change though.

Recipe from Good Food magazine, September 2008

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A star rating of 4.4 out of 5.10 ratings

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