‘What is a slump?’ I hear you ask….well, it isn’t a cobbler and it isn’t a crisp.  It is kind of calfouti-esque (and what is a clafouti? https://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/29/how-to-cook-perfect-cherry-clafoutis) in that it is basically a bunch of fruit covered in a batter, but for a slump the batter is slightly more cake like and a calfouti is more flan-like.  Confused yet?  What you need to know is that this is an easy and forgiving recipe, and is a great way to use up whatever fruit you have – fresh or frozen.

  • 75g toasted hazelnuts
  • 300g blackberries (or blueberries, or raspberries, or boysenberries….)
  • 50g demerara sugar
  • 2 eggs
  • 200g butter
  • 180g caster sugar
  • ½ t salt
  • 140g flour
  • 1/8 t ground cardamom
  • ¼ ground cinnamon
  • zest of 1 lemon
  • thick yoghurt and honey to serve

Preheat oven to 180C. Butter an 8×8 inch square baking pan (well buttered!) Melt the 200g butter, set aside. Chop the toasted hazelnuts and sprinkle them in to the pan. Top with the berries then sprinkle the demerara sugar over the berries and nuts. Make the batter – in a bowl mix together the flour, salt and spices. In a separate bowl, beat eggs and sugar together until pale and fluffy, stir in lemon zest, then fold in the flour mixture. Pour the batter over the fruit and bake for 35 minutes. Cool 10-15 minutes then turn out onto a serving dish so the berries are on top. Serve with some plain yoghurt and a drizzle of honey….it is best served slightly warm, and a good treat for breakfast the next day (if it lasts that long!)