Berry crumble pots

Berry crumble pots

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(5 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 4

This no-fuss pud is great for using up any biscuits or fruit you have to hand

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
229
protein
3g
carbs
31g
fat
12g
saturates
6g
fibre
2g
sugar
22g
salt
0.23g

Ingredients

  • 2 tbsp good-quality strawberry jam
  • juice 2 clementines or satsumas
  • 300g mixed berries
  • 150ml fresh custard
  • 4 tbsp double cream, lightly whipped (or use crème fraîche or Greek yogurt if you prefer)
  • 8 amaretti biscuits

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Method

Mix the jam and citrus juice together in a bowl. Stir in the berries. Divide half the berries between 4 glasses or small bowls. Top with the custard, the rest of the berries and finally the cream. Crumble over the biscuits and serve.

Recipe from Good Food magazine, August 2010

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Comments

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markusvip40's picture
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Made this with fresh fruit added squeeze of lemon and a touch of sugar to the jam mix did with custard and cookie crumble was very nice kids loved it :D

cshobbs's picture
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As I used frozen berries, I replaced the satsumas with some of the juice. Next time round I would increase the quantities of custard and cream, but this is because I use sundae bowls rather than tumblers.

joanneeast's picture
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I Used frozen berries and it worked really well. the Jam added a depth of flavour. I topped it with sour cream and raisin and seed cookies. very simple but very tasty

Frantic Flapjack's picture
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The berries do need to be cooked lightly and then cooled, otherwise they are too "tart". Not too impressed with this one. More a "put ingredients together" rather than a recipe.

colandrina's picture
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This was really good and very easy to make. I used hoimemade strawberry jam and greek yoghurt instead of the custard and mixed it with the cream.

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