Berry slump

Prep: 10 mins Cook: 30 mins


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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  • 100g butter, softened, plus extra for greasing



    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



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

  • 1 tbsp milk



    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


  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 (13)

julesgee's picture

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's picture

Very tasty pudding, 200g definitely not enough fruit. Used 600g and more caster sugar. Served with vanilla custard - delicious dessert

jax2008's picture

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's picture

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's picture

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's picture

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.

vgibson's picture

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's picture

Really tasty pud, unusual but really nice. Would recommend.

celiahc's picture

This Berry Slump was delicious in my belly and it gave me lots of pleasure burps.

sololiz's picture

I added a load of sugar onto the fruit before I added the topping - it would have been really sour... it brings out the flavour a lot more too.

chrisclark412's picture

Easy to make, now our number one pudding!

mccall's picture

made this for friends yesterday and it was quite delicious and very easy, I didnt have any flaked almonds so just used a sprinkling of ground almonds.

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