Use old jars hanging around to make these puddings. They're easily transportable with their lids and they look great. The baked fruit, spiced and nuts with a crunchy top are delicious enjoyed cold or hot with a dollop of ice cream.

  • Makes: 6
  • Prep time: 20 mins
  • Cook time: 20 mins
  • Makes: 6
  • Prep time: 20 mins
  • Cook time: 20 mins

Ingredients

  • 300 strawberries, quartered
  • 300g blueberries
  • 50g caster sugar
  • 1⁄4 tsp vanilla extract
  • 3 tbsp cornflour
  • 1⁄4 tsp orange zest
  • 1 tbsp orange juice
  • 45g flour
  • 45g slivered almonds
  • 45g chopped pecans
  • 1⁄4 tsp all spice
  • 75g muscovado sugar
  • pinch of salt
  • 75g softened butter
  • 4-6 oven safe jam jars (with lids if you are transporting pots on a picnic)
BerryWorld Strawberry & Blueberry Hot Pots
  1. Heat your oven to 190c.
  2. 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.
  3. In another bowl, blend the flour, nuts, spice, and muscovado sugar then rub the butter in to make a crumbly dough.
  4. 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.
  5. 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.