Makes a large dish which
will serve 6 people generously.
Preparation: 10 minutes
Cooking: 35 minutes in
Bowl: Use a deep round
oven-proof dish of about 22cm / 9 inch diameter
Oven temperature: 165 /
170 degrees C
Any of the following
fruit: [I tend to freeze seasonal fresh fruit from the garden and use as needed]
Mixture of blackberries
and raspberries and apple or
Rhubarb, washed and cut
into 1 inch pieces or
Apples – peeled and
6oz. / 150 g. self-raising
Generous pinch of
cinnamon, mixed spice, nutmeg and salt [optional]
3oz. / 75 g. soft
margarine or butter
3oz. / 75g. soft light
Handful of porridge oats
Granulated sugar to
sweeten fruit – add to taste
1. Put the prepared fruit
into a large, deep round oven-proof dish to three-quarter fill it.
2. Sprinkle with
granulated sugar – around 2 tablespoons -
cover dish and microwave on full power for 4 minutes to partially cook. Stir
gently with a spoon, taste and adjust for sweetness. [Rhubarb will require
3. Put the flour and
spices into a mixing bowl, add the margarine or butter and flake in with fingers
until fully combined.
4. Add the sugar, mix
thoroughly with your fingers, then add the porridge oats and mix again. Put this
on top of the fruit in the dish.
5. Put in the oven for
around 25 minutes. The top should be lightly browned.
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