I love you like a fat kid loves cake … check this sweet recipe: Baked berry slump with coconut ice cream
How to Make Baked berry slump with coconut ice cream
Preparation time:
less than 30 mins
Cooking time:
30 mins to 1 hour
Serves:
Serves 8
Dietary:
Vegetarian
Ingredients
- 1 x 376ml tin condensed milk
- 300ml/10fl oz double cream
- 3 tbsp coconut
- large pinch sea salt
- 1 tsp vanilla extract
For the baked berry slump
- 200g/7oz unsalted butter
- 100g/3½oz golden caster sugar
- 4 medium free-range eggs
- 2 tsp vanilla extract
- 300g/10½oz self-raising flour
- 500g/1lb 2oz mixed fresh or frozen berries
- ½ tsp ground cinnamon
- ½ tsp ground ginger
Method
-
To make the quick coconut ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy and an indentation remains if you poke it with your finger.
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Pour the mixture into a large freezer-proof container and freeze for 6 hours or so, until it reaches ice cream consistency.
-
To make the baked berry slump, preheat the oven to 200C/180C Fan/Gas 6 and grease one large ovenproof dish or two smaller ones if you want to keep one to freeze for another day.
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Beat the butter and sugar together until light and fluffy, then beat in the eggs and vanilla extract and fold in the flour.
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Place the fruit in the dish or dishes and sprinkle the extra 2 tablespoons of sugar and the spices over the fruit, give a little stir, then top with the sponge mixture.
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Bake in the oven for 45–50 minutes, or until the fruit is bubbling and hot and the sponge is cooked.
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Serve the slump warm with the coconut ice cream or allow one to cool, wrap well and freeze for a later date.
