A Christmassy twist on a favourite pud. It doesn’t seem to matter what size your Christmas cake is, there is always a little bit of marzipan left that you don’t know what to do with.
Don’t throw it away, just 75g (3oz) adds festive flavour to a simple crumble, delicious spooned over fresh fruity strawberries and blueberries.
Serves 4
Prep: 15 minutes
Cook: 20-25 minutes
Ingredients:
- 1 teaspoon cornflour
- Juice of 1 medium orange
- 450g (1lb) strawberries, hulled, halved or quartered depending on size
- 200g (7oz) blueberries
- 40g (11/2oz) caster sugar
- 100g (4oz) plain flour
- 40g (11/2oz) caster sugar
- 50g (2oz) butter, diced
- 75g (3oz) marzipan, coarsely grated
- Finely grated rind ½ orange
- Vanilla ice cream to serve
Method:
- Preheat the oven to 180oC (350oF), Gas Mark 4.
- Mix the cornflour and orange juice together in the base of a medium saucepan.
- Add the strawberries, blueberries and sugar to the pan then cook over a medium to low heat for 4-5 minutes, stirring until the berries begin to soften slightly.
- Spoon into 4 x 250ml (8fl oz) individual ovenproof dishes.
- To make the crumble add the flour, sugar and butter to a mixing bowl and rub in the butter with fingertips or an electric mixer until fine crumbs.
- Stir in the marzipan and orange rind.
- Spoon the crumble over the fruit and bake for 20-25 minutes until the crumble is golden brown and the juices are bubbling around the edges.
- Serve with scoops of vanilla ice cream.
About this post -
Recipe and photo credit by Seasonal Berries
