Berry slump

Berry slump

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(9 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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celiahc
1st Oct, 2008
This Berry Slump was delicious in my belly and it gave me lots of pleasure burps.
sololiz
17th Sep, 2008
5.05
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
15th Sep, 2008
5.05
Easy to make, now our number one pudding!
mccall
3rd Sep, 2008
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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