Berry slump

Berry slump

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(8 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Use frozen berries to make this scrumptious slump any time of year

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal530
  • fat28g
  • saturates14g
  • carbs64g
  • sugars46g
  • fibre5g
  • protein9g
  • salt0.78g
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Ingredients

  • 100g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g caster sugar, plus 2 tbsp extra
  • 100g self-raising flour
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • vanilla extract
  • 200g mixed summer berries
  • 25g flaked almonds

Method

  1. In a food processor, whizz together the butter, 100g sugar, flour, eggs, milk and 1 tsp vanilla extract until smooth. lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit. Scatter over the remaining sugar and vanilla extract. Dollop 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.

  2. 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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Comments, questions and tips

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julesgee's picture
julesgee
29th Sep, 2013
I cooked this for ages and the middle was still under cooked! Not as nice as I thought it would be and needed more sugar on the fruit as a bit too tarte!
haslop
22nd Mar, 2012
4.05
Very tasty pudding, 200g definitely not enough fruit. Used 600g and more caster sugar. Served with vanilla custard - delicious dessert
jax2008
14th Oct, 2011
The recipe in the Good Food magazine (Sept. 2008) actually gave the amount of berries to use as 600gr not 200gr as shown above. This could be why one person didn't find it enough to cover the base of the baking dish.
d41d0y
5th Nov, 2010
4.05
Resulting pudding was very yummy, but I found the recipe slightly confusing. Above the recipe it says "Prep: 10 mins; Cook: 30 mins" but then in the recipe it says to cook for 45 minutes! I actually had to cook this for 50 minutes and even then the centre of the sponge was slightly undercooked in the centre, but as this is a pudding rather than a cake it doesn't really matter. It was only after cooking this that I understood what the instruction "make a little dip in the middle of the mixture" actually meant, so make sure you do that! I used frozen blackberries and served with vanilla quark. A great storecupboard recipe to throw together in a hurry!
josh-eaton
17th Aug, 2010
simple but yummy, very much loved it, i also put in some vanilla when i made it, this is a good pudding though, it also has potential for a wide range of side servings to go with it!
shelleyct
14th Oct, 2009
Was very yummy. But the 200g of berries didn't cover the base of my dish, so doubled that ... and probably could still have used more.
teachuk1
9th Aug, 2009
5.05
Very tasty.
vgibson
24th Nov, 2008
5.05
Yummy! I used a slightly larger baking dish so had a make a bit more of the topping to cover the berries but it worked a treat and went down very well with my friends ;)
liannedawson
13th Oct, 2008
5.05
Really tasty pud, unusual but really nice. Would recommend.
celiahc
1st Oct, 2008
This Berry Slump was delicious in my belly and it gave me lots of pleasure burps.

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