Berry hot pots
Author: www.berryworld.com
Serves: 4.6
Ingredients
- 300g strawberries, quartered
- 300g blueberries
- 50g caster sugar
- ¼ tsp vanilla extract
- 3 tbsp cornflour
- ¼ tsp orange zest
- 1 tbsp orange juice
- 45g flour
- 45g slivered almonds
- 45g chopped pecans
- ¼ tsp all spice
- 75g muscovado sugar
- pinch of salt
- 75g softened butter
- 4-6 oven safe jam jars
Method
- Heat oven to 190C/Gas 5.
- In a bowl, mix the berries, caster sugar, vanilla, cornflour, orange juice and zest, ensuring the berries are well coated, then chill in fridge.
- In another bowl, blend the flour, nuts, spice and muscovado sugar, then rub in the butter to make a crumbly dough.
- Pour the berries into the jars, divide the dough into 4-6 balls, flatten slightly and push down on the berries like a lid.
- Place the jars on a baking tray lined with baking paper and bake for 20-30 mins until bubbling and brown.
- Allow to cool slightly before serving.
