Spiced berry slump
- Preparation and cooking time
- Total time
- Easy
Skip to ingredients
- 2 tbsp light soft brown sugar
- 2 tbsp cornflour
- a pinch mixed spice
- 1 star anise
- 1 tsp vanilla extract
- 750g frozen mixed berries
- custard or creamto serve
TOPPING
- 300g self-raising flour
- 70g golden caster sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 60g unsalted buttermelted plus more for the dish
- 300ml-350ml buttermilk
Nutrition: per serving
- kcal318low
- fat7.7g
- saturates4.5g
- carbs53.3g
- sugars20.5g
- fibre4.7g
- protein6g
- salt0.4g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Mix the brown sugar, cornflour, mixed spice, star anise and vanilla. Toss with the berries, and tip into 20cm x 30cm buttered ovenproof dish.
step 2
Sieve the flour into a bowl, add the sugar, spices, a pinch of salt, and beat in the melted butter, and enough buttermilk to make a thick, smooth mix that just falls off the spoon.
step 3
Spoon large dollops of the dough over the berries, don’t worry if it doesn’t cover it completely. Bake for 40-45 minutes until the topping is golden and crisp.
step 4
Leave to sit for 20 minutes, then serve warm with custard or cream, or allow to cool completely.
step 5
Wrap the slump in clingfilm and freeze until solid. To reheat, remove the clingfilm, cover in foil and heat the oven to 160/fan 140C/gas 3. Reheat the slump for 50 minutes – 1 hour until bubbling, and the middle is piping hot when poked with a metal skewer. Serve with custard or cream.
