Diet and Travel

Ingredients

For the cake:

• 150g sugar
• 125g butter
• 175g self-raising flour
• 3 eggs
• 2 tablespoons milk
• 1 teaspoon baking powder
• 175g summer fruits, fresh or frozen (if opting for the latter, leave them to defrost in the fridge the night before)

For the crumble topping:

• 50g flour
• 25g sugar
• 25g butter

Method:

1. Cream the butter and sugar together.
2. Add the eggs, one at a time.
3. Stir in the flour and baking powder, followed by the milk.
4. Grease and flour an 18x25x5cm tin or line it with greaseproof paper if you prefer.
5. Pour half the mixture into the tin and spread into an even layer.
6. Cover the fruit in a light dusting of flour (this stops all those juicy berries from sinking to the bottom) and add to the tin.
7. Pour the rest of the mixture on top.
8. Make the crumble topping. Mix the flour and sugar together, then rub the butter in with your fingers. Sprinkle across the top of the cake mixture.
9. Bake for 30-35 minutes at 160°C fan (or 180°C for those of you with normal ovens.)
10. Allow to cool, cut into slices and enjoy!

Tips:

• Try substituting summer fruits for autumnal fruits like apples and pears, and adding a touch of cinnamon to the crumble topping and/or cake mixture.
• I used frozen fruit – simply leave it in a bowl to defrost in the fridge the night before and only add the fruit (not the juices) to the cake mixture when preparing the cake.