- 200g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 225g golden caster sugar
- 225g self-raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 3 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 150g pot vanilla yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 300g apricots, skinned, halved and stoned, or use a drained 410g tin instead
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 225g punnet blueberries
For the crumble
Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.