Blackcurrant slump

    50 min

    A slump is similar to a cobbler, with a dumpling-like topping. This is a fantastic use of blackcurrants, best served warm.


    Dorset, England, UK
    16 people made this

    Serves: 6 

    • 675g (1 1/2 lb) blackcurrants
    • 170g (6 oz) caster sugar
    • 85ml (3 fl oz) water
    • 25g (1 oz) cornflour mixed with 1 1/2 tablespoons water
    • 250g (9 oz) mascarpone
    • 170g (6 oz) self raising flour
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 50g (2 oz) demerara sugar
    • zest and juice of 1 large lemon
    • 50g (2 oz) unsalted butter, melted and cooled slightly
    • 85ml (3 fl oz) milk

    Prep:20min  ›  Cook:25min  ›  Extra time:5min resting  ›  Ready in:50min 

    1. Place blackcurrants in a saucepan with 100g (4 oz) sugar and water. Bring to the boil. Stir a couple of times, then add cornflour slurry. Stir well and then reduce heat and cook for 3 minutes. Pour into round ovenproof dish and place on one side to cool.
    2. Preheat oven to 200 C / Gas 6.
    3. Mix mascarpone with remaining sugar till well blended. Carefully drop 6 spoonfuls of the mascarpone over blackcurrants trying to space evenly. Do not spread together.
    4. Sift flour, baking powder and salt. Add demerara sugar and lemon zest. Stir in lemon juice and melted butter. Then add milk and mix gently. Place in 6 blobs over mascarpone.
    5. Cook for 25 minutes in the preheated oven. Before serving let stand for 5 to 10 minutes.

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