Ingredients

  • 200 g fresh strawberries, hulled and halved
  • 125 g fresh raspberries
  • 1 ball of stem ginger, finely chopped, plus 2 tbsp syrup from the jar
  • 90 g unsalted butter, softened
  • 100 g Fairtrade caster sugar
  • 100 g self-raising flour
  • 2 large free-range eggs, beaten
  • 2 tbsp semi-skimmed milk

Method

  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5.

  2. 2

    Divide the berries between 4 ramekins. Scatter over the ginger and syrup.

  3. 3

    Whisk together the butter and sugar until pale and creamy. Gradually whisk in the flour and eggs alternately, adding the milk to loosen the mixture.

  4. 4

    Spoon the batter over the berries and place the ramekins on a baking tray. Bake for 30 minutes.

Nutritional Details

Each serving provides
  • Energy 1800kj 430kcal 22%
  • Fat 22.2g 32%
  • Saturates 12.1g 61%
  • Sugars 30.7g 34%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 929kj/222kcal

Each serving provides

47.6g carbohydrate 4.4g fibre 7.7g protein

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