I use blueberries here, but fresh strawberries, hulled and halved, work very nicely, too. Try to choose firm berries that look perfect; frozen berries are a bit too mushy and will collapse. This is my new friend Jo’s recipe, and it is lovely with a pot of tea mid-afternoon, or even for breakfast or supper with a big cup of milk.
Spoon the mixture into the tin, spreading it thinly to reach all four sides. Scatter the blueberries over the top and sprinkle these with demerara sugar. Put in the oven and
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