Berry slump with clotted cream recipe

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  • Serves 8
  • 10 mins to prepare and 25 mins to cook
  • 338 calories / serving
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Berry slump with clotted cream HERO

Preheat the oven to gas 4, 180ºC, fan 160ºC. Tip all of the berries into a 1.5 litre baking dish and sprinkle with the sugar. Put in the oven while you make the topping.

Whizz the butter, flour and sugar with the vanilla and then add enough of the milk to make a soft, spoonable consistency (though make sure it isn't too runny).

Take the dish out of the oven and spoon scoops of clotted cream on top of the berries, then spoon scoops of the topping mixture right on top of the clotted cream. Sprinkle the demerara sugar over the top. Bake for 25 minutes or until the topping is golden brown and the berries are bubbling.

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  • Ingredients

  • 1 punnet blueberries, fresh or frozen (about 250g/8oz)
  • 1 punnet blackberries, fresh or frozen (about 250g/8oz)
  • 2 punnets raspberries, fresh or frozen (about 300g/10oz)
  • 2tbsp caster sugar
  • For the topping

  • 100g (3½oz) butter, chilled and cubed
  • 150g (5oz) self-raising flour
  • 100g caster sugar
  • splash vanilla extract
  • 150ml (¼pt) milk
  • 1 x 200g tub clotted cream
  • 1tbsp demerara sugar
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  • Energy 1412kj 338kcal 17%
  • Fat 18.1g 26%
  • Saturates 11g 56%
  • Sugars 24g 27%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 37.6g Protein 3.8g Fibre 4.6g

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