appetite magazine
Alex Hollywood's sweet eve strawberry and blueberry hot pots
 
 
British Sweet Eve strawberries are still in season in October – enjoy the last of the 2015 crop with this autumnal pudding
Author:
Serves: 4-6
Ingredients
  • 300 Sweet Eve 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 allspice
  • 75g muscovado sugar
  • pinch of salt
  • 75g softened butter
  • 4-6 oven safe jam jars
Method
  1. Heat your 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 while making the dough.
  3. In another bowl, blend the flour, nuts, spice, sugar and salt then rub the butter in to make a crumbly dough.
  4. Pour the berry mix into the jars then divide the dough into 4-6 balls, flatten them slightly and push down firmly 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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/just-desserts-2/