| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Soft margarine |
| 6 |
oz |
Soft brown sugar |
| 3 |
|
Free-range eggs |
| 6 |
oz |
Self raising flour |
| 1 |
tb |
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
FOR THE TOPPING
1. For the base, cream together the margarine and sugar until light
and fluffy.
2. Beat in the eggs one at a time, then fold in the flour. Add a
little milk.
3. Spread the mixture into a prepared dish and spread the fruit over
evenly (reserving 1 dessertspoonful for decoration).
4. For the topping, mix the flour and sugar, then rub in the fat
until the mixture resembles large breadcrumbs. Sprinkle this over the
top.
5. Bake at 190°C/375°F/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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