Crumble Berry Slump Recipe

Ingredients

100g butter , softened, plus extra for greasing

100g caster sugar , plus 2 tbsp extra

100g self-raising flour

2 eggs

1 tbsp milk

vanilla extract

200g mixed summer berries

25g flaked almonds

Method

In a food processor, blend together the butter, 100g sugar, flour, eggs, milk and 1 tsp vanilla extract until smooth.

Grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit.

Sprinkle over the remaining sugar and vanilla extract.

Spread over the cake mix, then smooth all over with the back of a spoon to cover the fruit.

Make a little dip in the middle of the mixture to ensure it cooks evenly throughout.

Scatter over the almonds.

Heat oven to 180C/fan 160C/gas 4.

Cook for 45 mins until the fruit is hot and the sponge is cooked through.

Serve warm with custard or vanilla ice cream.

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