Peach & Blueberry Grunt
A warm, comforting peach and blueberry pudding with a spiced buttery spiral topping and a glossy citrus-infused fruit filling—perfect served warm.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 1 tsp corn flour
- 2 pcs orange juice
- 1 pcs orange zest
- 2 tbsp caster sugar
- 6 pcs peaches
- 250 g blueberries
- 200 g self-raising flour
- 50 g butter
- 100 g muscovado sugar
- 1 tsp cinnamon
- 6 tbsp milk
Directions
- Heat oven to 190C/170C fan/gas 5 and butter a wide shallow ovenproof dish.
- Blend the cornflour with the orange zest and juice and put in a large pan with the caster sugar.
- Halve, stone and slice the peaches and add to the pan.
- Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3–4 minutes.
- Remove from the heat, stir in the blueberries and tip into the prepared dish.
- Tip the self-raising flour into a mixing bowl and add 50g butter, rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the muscovado sugar.
- Mix the remaining muscovado sugar with the cinnamon and set aside.
- Add the milk to the dry ingredients and mix to a soft dough, turn out onto a lightly floured surface and knead briefly.
- Roll out to an oblong roughly 16 x 24 cm, brush with melted butter and sprinkle evenly with the spicy sugar.
- Roll up from one long side and cut into 12 slices, arrange around the top of the dish leaving the centre uncovered.
- Bake for 20–25 minutes until the topping is crisp and golden and serve warm.