BerryWorld Strawberry And BerryWorld Blueberry Hot Pots: Using Recycled Jars
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 Time20 mins
Cook Time29 mins
- 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.