This post contains affiliate links. If you buy through them I may earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
This recipe was half made up and half remembered by my lovely home educated eldest daughter. Part of cooking is experimenting and this one worked! We had a batch of blackberries from the garden and we always seem to have excess oranges so she thought this would be the perfect way to use them up. It was a great pudding after a long, cold day and didn’t take ages to make.
Fruity bit:
5 oranges, peeled and chopped
Handful of Blackberries
2 tbsp runny honey
1 tbsp brown sugar
Topping:
Ready made crumble topping (although you can make your own if you like)
Method:
Pre-heat oven to temperature as directed on the crumble topping packet.
Peel and segment your oranges and pop them into a pan.
Once you have done that, pour on your spoonfuls of honey.
Add your gorgeous blackberries in and sprinkle over your brown sugar.
Pop the fruit on your hob on a low heat, until bubbly. Once it’s all combined and looks syrupy remove from the heat and allow to cool. Once your fruit is cooled pour into an oven dish. Sprinkle your crumble topping over the top. Bake for the desired time.
The blackberries give the rich purples and red in the fruit and a little bite that cuts through the sweetness of the oranges. Enjoy with a large dollop of cream.
