Spiced berry slump

Name: Spiced berry slump
Total time: 1 h
Ingredients: 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

1 hour
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.

October 24, 2016 at 1:51 pm

Ingredients

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

TOPPING

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

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.