Bilberry Crumble Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Veg1, Vegetarian | 1 | Servings |
INGREDIENTS
| 6 | oz | Soft margarine |
| 6 | oz | Soft brown sugar |
| 3 | Free-range eggs | |
| 6 | oz | Self raising flour |
| 1 | T | Milk, 1 to 2 |
| 1 | 6 ounces jar bilberries | |
| 6 | oz | Flour |
| 4 | oz | Soft brown sugar |
| 2 | oz | Soft margarine |
INSTRUCTIONS
For the base, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then fold in the flour. Add a little milk. Spread the mixture into a prepared dish and spread the fruit over evenly (reserving 1 dessertspoonful for decoration). For the topping, mix the flour and sugar, then rub in the fat until the mixture resembles large breadcrumbs. Sprinkle this over the top. Bake at 190øC/375øF/gas mark 5 for 35-40 minutes or until just firm to the touch. Serve warm or cold topped with cream or yoghurt and the remaining bilberries. Converted by MC_Buster. NOTES : This is a cross between a cake and a pudding. Use a deep sided dish (8 inches) as the mixture rises considerably. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3335
Calories From Fat: 1631
Total Fat: 184.5g
Cholesterol: 1.2mg
Sodium: 2228.7mg
Potassium: 675.7mg
Carbohydrates: 410.7g
Fiber: 4.6g
Sugar: 276.3g
Protein: 20.5g