• 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 cream, to serve


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


  • 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.


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