Individual Jumbleberry Crumbles

Individual berry crumbles

I love a good homely crumble and every now and again I like to use individual ramekins instead of making one large pud. This is a very quick pudding - the crumble mix is stashed away in the freezer, the same for the berries, which are fruits from my garden.  I used a mixture of redcurrants, we had loads this year and the birds actually left some for us, only a few blueberries though because the birds ate most of them and strawberries which I froze and aren't any good once thawed because they turn into mush and need to go into some sort of pie or crumble.

We ate ours with a scoop of ice cream, double cream is good too. Hubby doesn't manage to get his beloved Birds custard when I make crumble in ramekins......he really likes custard and pudding and not the other way round.  Sometimes though I could fall out with Birds custard, I really could.

This is an adapted recipe based on Nigella's Jumbleberry Crumbles.

100 grams Self-raising flour
50 grams cold butter (cut into small cubes)
3 tablespoons demerara sugar
100 grams frozen berries
1 teaspoon cornflour
2 teaspoons sugar

You will need: four ovenproof ramekins

1. Put the flour into a bowl with the cubes of butter. Using a large fork mash the butter against the sides of the bowl and into the flour.  This will produce a clumpy crumble. Now mix in the sugar.
2. Preheat the oven to 220°C.  Place the frozen fruit in the ramekins and sprinkle the cornflour and sugar over the top.
3. Top each ramekin with crumble mix, sit the ramekins on a tray and bake for 20 minutes until the filling is bubbling round the sides.