Berry slump

• butter↗100g g

  softened, plus extra for greasing

• caster sugar↗100g g

  plus 2 tbsp extra

• self-raising flour↗100g g
• eggs↗2
• milk↗1 tbsp tbsp
• vanilla extract↗
• mixed summer berries200g g
• flaked almonds↗25g g

Step-by-step instructions

1. 1

   In a food processor, whizz together the butter, 100g sugar, flour, eggs, milk and 1 tsp vanilla extract until smooth. lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit. Scatter over the remaining sugar and vanilla extract. Dollop over the cake mix, then smooth all over with the back of a spoon to cover the fruit. Make a little dip in the middle of the mixture to ensure it cooks evenly throughout. Scatter over the almonds.

2. 2

   Heat oven to 180C/fan 160C/gas 4. Cook for 45 mins until the fruit is hot and the sponge is cooked through. Serve warm with custard or vanilla ice cream.