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BerryWorld Strawberry And BerryWorld Blueberry Hot Pots: Using Recycled Jars

Claire Justine
A perfectly portable dessert! They are so easy – baked fruit, spiced and nuts with a crunchy top. They are delicious enjoyed cold or hot with a dollop of ice cream.

Prep Time 20 mins
Cook Time 29 mins
Course Dessert
Servings 6


  • 300g BerryWorld strawberries, quartered
  • 300g BerryWorld blueberries
  • 50g caster sugar
  • ¼ tsp vanilla extract
  • 3 tbsp cornflour
  • ¼ tsp orange zest
  • 1 tbsp orange juice
  • 45g flour
  • 45g slivered almonds
  • 45g chopped pecans
  • ¼ tsp all spice
  • 75g muscovado sugar
  • Pinch of salt
  • 75g vegan margarine
  • 4-6 oven safe jam jars (with lids if you are transporting pots on a picnic)


  • Heat your oven to 190c.
  • 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.
  •  In another bowl, blend the flour, nuts, spice, muscovado sugar and a pinch of salt, then rub the butter in to make a crumbly dough.
  •  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.
  • 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.