Spiced berry slump

Spiced berry slump

  • Easy

A slump is similar to a cobbler but with less fuss. Berries bubbling through the topping give this a more rustic feel. It cooks from frozen with ease.



  • light soft brown sugar 2 tbsp
  • cornflour 2 tbsp
  • mixed spice a pinch
  • star anise 1
  • vanilla extract 1 tsp
  • frozen mixed berries 750g
  • custard or cream to serve


  • self-raising flour 300g
  • golden caster sugar 70g
  • ground cinnamon 1/2 tsp
  • ground ginger 1/2 tsp
  • unsalted butter 60g, melted plus more for the dish
  • buttermilk 300ml-350ml


  • 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.

Nutritional Information

  • Kcals 318
  • Fat 7.7g
  • Saturates 4.5g
  • Carbs 53.3g
  • Sugars 20.5g
  • Fibre 4.7g
  • Protein 6g
  • Salt 0.4g