A classic pudding that always goes down a treat! Mixed berries topped with a crisp, almond crumble. Serve with custard or vanilla ice cream.
FOR THE FILLING
400g mixed berries (blueberries, raspberries, strawberries, blackberries)
2 tbsp caster sugar
1 teaspoon lemon zest
1 tsp cornflour
FOR THE CRUMBLE
100g all purpose flour
35g dark brown sugar
35g caster sugar
20g sliced almonds
1 teaspoon cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp all spice
1 tsp salt
4 tbsp of unsalted butter, melted
Set the oven to 180 degrees. Prepare the filling by placing the berries in a bowl with the caster sugar, lemon zest and cornflour. Mix the ingredients thoroughly together, folding the ingredients together to make sure the berries are coated. Then set aside.
To make the crumble topping, in a separate bowl, whisk together the flour, sugars, almonds, spices and salt. Then add in your melted butter and mix together using your hands until crumbs have formed.
Place your filling into a baking dish (approx 10 inches) - you do not need to grease the dish first. Then, using your fingers, form crumbs that are around 2cm and spread over the cake so that you have a nice chunky crumb topping!
Place the crumble into the oven for around 45 minutes or when the filling begins to bubble and the topping is golden. Allow to cool and serve at room temperature with either ice cream or some delicious homemade vanilla custard.