Jamie Magazine
By Phillippa Spence
45 mins
Super easy
serves 4
Recipe From
Ingredients
300g strawberries, hulled and halved
300g raspberries
1 orange
seeds of ½ vanilla pod
30g sugar
1 tsp cornflour
ice cream, to serve
Crumble
100g sugar
100g buckwheat flour
100g ground almonds
100g cold butter, diced
Method
A great summer pudding and perfect if you’re cooking for someone with a gluten intolerance – no one will notice the difference
- Preheat the oven to 180°C/350°F/gas 4.
- Hull and halve the strawberries and put into a large bowl. Add the raspberries, sugar and cornflour. Grate in the zest of the orange and add a squeeze of juice, then scrape in the vanilla seeds. Toss together and spoon into 4 small, ovenproof dishes.
- For the crumble, mix the sugar, buckwheat flour and ground almonds in a bowl. Dice the butter then use your fingers to rub it in, until large crumbs form.
- Sprinkle the crumble over the fruit and bake for 30 minutes, or until the topping is golden and the fruit is bubbling.
- Delicious served with ice cream.
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