Berry slump

Berry slump

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(9 ratings)

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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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, questions and tips

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5th Nov, 2017
well I have read all your comments and just popped mine in the oven. I'm actually making two for two separate occasions. I made double the amount and divided them, actually one is slightly bigger than the other. I noted others found the 200g of fruit wasn't enough. I took that on board and just tipped fruit from two 500g packets until the bottom of the dishes were covered. But I found that the sponge mixture barely covered the fruit though no one else seemed to find this. Maybe by the time it is finished cooking hopefully it will have expanded
julesgee's picture
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!
22nd Mar, 2012
Very tasty pudding, 200g definitely not enough fruit. Used 600g and more caster sugar. Served with vanilla custard - delicious dessert
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.
5th Nov, 2010
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!
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!
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.
9th Aug, 2009
Very tasty.
24th Nov, 2008
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 ;)
13th Oct, 2008
Really tasty pud, unusual but really nice. Would recommend.


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