less than 30 mins
30 mins to 1 hour
By Shivi Ramoutar
From Saturday Kitchen
For the quick coconut icecream
- 1 x 376ml tin condensed milk
- 300ml/10fl oz double cream
- 3 tbsp coconut rum
- large pinch sea salt
- 1 tsp vanilla extract
For the baked berry slump
- 200g/7oz unsalted butter, softened
- 100g/3½oz golden caster sugar, plus 2 tbsp
- 4 medium free-range eggs
- 2 tsp vanilla extract
- 300g/10½oz self-raising flour
- 500g/1lb 2oz mixed fresh or frozen berries
- ½ tsp ground cinnamon
- ½ tsp ground ginger
To make the quick coconut ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy and an indentation remains if you poke it with your finger.
Pour the mixture into a large freezer-proof container and freeze for 6 hours or so, until it reaches ice cream consistency.
To make the baked berry slump, preheat the oven to 200C/180C Fan/Gas 6 and grease one large ovenproof dish or two smaller ones if you want to keep one to freeze for another day.
Beat the butter and sugar together until light and fluffy, then beat in the eggs and vanilla extract and fold in the flour.
Place the fruit in the dish or dishes and sprinkle the extra 2 tablespoons of sugar and the spices over the fruit, give a little stir, then top with the sponge mixture.
Bake in the oven for 45–50 minutes, or until the fruit is bubbling and hot and the sponge is cooked.
Serve the slump warm with the coconut ice cream or allow one to cool, wrap well and freeze for a later date.