Blackberry Slump

By WLR's Food Information Executive, Laurence Beeken

Ingredients

• 12.5g Butter, Creamery, Average
• 550g Blackberries, Fresh, Raw, Average
• 411g Peach, Slices, in Fruit Juice, Average
• 2 Tbsps/24g Sugar, Caster, Average
• ½ Tsp/1.5g Cinnamon, Ground, Average
• 6 Tsps/30ml Juice, Lemon, Fresh, Average
• 150g Polenta, Average
• 175g Flour, Plain, Average
• 2 Tsps/4g Baking Powder, Average
• ¼ Tsp/1.3g Salt, Table, Average
• 25g Butter, Creamery, Average
• 2 Tbsps/24g Sugar, Caster, Average
• 50g Hazelnuts, Chopped, Average
• 200ml Milk, Skimmed, Average

Method

1. Preheat the oven to 190°C (375°F, Gas Mark 5).
2. Lightly butter a 1.7 litre ovenproof shallow dish with butter (approx 12g).
3. Drain the peach slices, reserving 5 tbsp juice.
4. Spread blackberries and drained peach slices in the bottom of the dish.
   
5. Mix together the caster sugar and cinnamon, then sprinkle over the top of the blackberries and pour over the lemon juice and the reserved juice from the peaches. Bake, uncovered, for 10 mins until the juices begin to run. Remove the dish from the oven and set aside.
   
6. To make the topping, sift the polenta, flour, baking powder and a pinch of salt into a bowl. Rub in the butter with your fingertips until the mixture is the consistency of breadcrumbs. Add the sugar and hazlenuts and mix well, then stir in the milk to make a soft, sticky dough.
   
7. Increase oven temperature to 220°C (425°F, Gas Mark 7) . Drop spoonfuls of the dough over the top of the berries, then return to the oven for 15 mins until the topping is golden brown.

Best served hot.