Berry hot pots

Berry hot pots
Serves: 4.6
  • 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
  1. Heat oven to 190C/Gas 5.
  2. In a bowl, mix the berries, caster sugar, vanilla, cornflour, orange juice and zest, ensuring the berries are well coated, then chill in fridge.
  3. In another bowl, blend the flour, nuts, spice and muscovado sugar, then rub in the butter to make a crumbly dough.
  4. Pour the berries into the jars, divide the dough into 4-6 balls, flatten slightly and push down on the berries like a lid.
  5. Place the jars on a baking tray lined with baking paper and bake for 20-30 mins until bubbling and brown.
  6. Allow to cool slightly before serving.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.