A glorious pudding for summer or autumn from Nigella Lawson’s ” Nigella Express”. If you don’t have enough blackberries you could substitute half the blackberries with chopped pears or apples. It is best served with thick cream or ice cream.
Ingredients
- 125 g butter
- 60 g jumbo porridge oats
- 40 g flaked almonds
- 30 g sunflower seeds
- 70 g flour
- 1 tsp ground cinnamon
- 75 g soft light brown sugar
- 500 g blackberries
- 2 tsps cornflour
- 50 g vanilla sugar or caster sugar
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6. Melt the butter in a small saucepan and set aside.
- Combine the jumbo oats, almonds, sunflower seeds, flour, ground cinnamon and brown sugar in a bowl.
- Tip the blackberries into a wide, shallow baking dish. Sprinkle the cornflour and vanilla or caster sugar over the berries and tumble them to mix.
- Stir the melted butter into the crisp topping and spoon on top of the blackberries to partially, but not absolutely, cover them.
- Bake in the oven for 25 minutes and serve with thick cream or ice cream.
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