Bilberry Slump

700g bilberries

100g sugar

75ml water

25g cornflour dissolved in 20ml water

250g mascapone

175g SR flour

1 teaspoon baking powder

50g demerara sugar

Zest and juice of a lemon

50g butter melted and cooled slightly 

75ml milk

Put the berries in a pan with 50g sugar and water. Bring to the boil and stir. Add the cornflour paste, stir well and heat for 3 mins. Pour into an oven proof  dish and leave to cool.

Mix the flour and baking powder together. Add the sugar and lemon zest then stir in the milk and lemon juice. Combine gently

Drop 6 blobs of mixture on top of the mascapone blobs. Don't worry if they are not coveted exactly.

Bake in the centre of a preheated oven at 200 C for 20 mins until bubbling and the scone topping has risen and is golden. Cool for 10mins then serve

Mix the mascapone with the remaining 50g sugar and drop 6 spoonfuls on top of the berries. Do not spread the blobs together.

Other Fruit can be used eg blackberry and apple. This may not need thickening with cornflour