BerryWorld Strawberry and BerryWorld Blueberry Hot Pots

It’s good to use the old jars you have hanging around to make these puddings. They’re easily transportable with their lids and they look great. They are so easy – baked fruit, spiced and nuts with a crunchy top. They are delicious enjoyed cold or hot with a dollop of ice cream.

Serves: 4-6

Preparation time: 20 minutes

Cooking time: 20-30 minutes

You’ll need

300 BerryWorld strawberries, quartered

300g BerryWorld 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 vegan margarine

4-6 oven safe jam jars (with lids if you are transporting pots on a picnic)

What to do

Heat your oven to 190c.

In a bowl, mix the berries, caster sugar, vanilla, cornflour, orange juice and zest, ensuring the berries are well coated then chill in fridge whilst making the dough.

In another bowl, blend the flour, nuts, spice, muscovado sugar and a pinch of 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 minutes until bubbling and brown.  Allow to cool slightly before serving or chill, screw lids on and transport for a picnic.

Recipe credit: berryworld.com