For pudding I made a berry crumble. I used a mixture or loganberries and blueberries from my garden, blackberries from Walthamstow Marshes and strawberries from the supermarket as I never get a very good crop of strawberries. This was delicious, I love a crumble and the mixture before I baked it looked so pretty, just like jewels.
Jumbleberry Crumble (from Good Food Magazine July 2014)
100g plain flour
50g rolled oats
100g butter, cut into cubes
50g golden caster sugar
For the fruit filling:
900g mixed berries and currants, such as strawberries, raspberries, blackberries, blueberries, redcurrants or blackcurrants
50g caster sugar
1½ tbsp cornflour
Heat oven to 200C. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture.
Meanwhile, put the berries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the berries just start to release their juices. Transfer to an ovenproof baking dish.
Sprinkle the crumble topping over the fruit, and bake in the oven for 30-40 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.