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.
Nutritional Information
- Kcals 318
- Fat 7.7g
- Saturates 4.5g
- Carbs 53.3g
- Sugars 20.5g
- Fibre 4.7g
- Protein 6g
- Salt 0.4g
