Monday, 16 May 2011
I popped into the local Tesco store the other day for a loaf of bread and a quart of milk and ended up walking out with a bag filled with berries and clotted cream.
You know those recipe cards that grocery shops have scattered here and there throughout the store??? Well, this one in particular caught my eye, and there was nothing for it but to pick up the ingredients and make it when I got home!
Of course theirs looked a lot better than mine did when it was done. (That's their picture up at the very top) It tasted fabulous though!
Every mouthful was rich and buttery and very fruity!
Of course Todd had extra cream on top of his . . . he is so lucky. He can eat whatever he wants and never gains an ounce . . . me . . . well this spoonful you see here below . . . that was all I had of it. I didn't dare have anymore than this. It was soooooo good!
*Berry Slump with Clotted Cream*
Scrummy fruit dessert topped with clotted cream and a tasty batter.
1 (250g) punnet of blueberries ( 1/2 pound)
1 (250g) punnet of blackberries (1/2 pound)
2 (150g) punnets of raspberries (1/2 pound plus 1/8 pound)
2 TBS sugar
For the topping:
3 1/2 ounces butter (1/4 cup plus 3 TBS)
5 ounces self raising flour (1 generous cup)
3 1/2 ounces sugar (1/2 cup)
few drops vanilla
150ml of milk (3 fluid ounces)
1 (227g) tub of clotted cream (1 cup)
1 TBS demerara sugar
Preheat the oven to 180*C/350*F/ gas mark 4. Tip all the berries into a 2 1/2 pint baking dish. Sprinkle with the 2 TBS of sugar. Place into the oven while you make the topping.
Put the butter, flour and sugar into a food processor, along with the vanilla and enough milk to make a soft spoonable consistency, without making it too runny.
Take the dish of fruit out of the oven and spoon dollops of clotted cream on top of the berries. Spoon the batter over top of the clotted cream. Sprinkle with the demerara sugar. Bake for 25 minutes until the topping is golden brown and the berries are bubbling.