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: Alex Hollywood
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
- Heat your 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 while making the dough.
- In another bowl, blend the flour, nuts, spice, sugar and salt then rub the butter in to make a crumbly dough.
- 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.
- 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.
