Peach & Blueberry Grunt | Taste Board

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Peach & Blueberry Grunt

Peach & Blueberry Grunt

Dessert

United States

Desert

Pudding

Fruity

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Youtube Tutorial

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

- Corn Flour : 1 tsp
- Orange : Juice of 2
- Orange : Zest of 1
- Caster Sugar : 2 tbs
- Peaches : 6
- Blueberries : 250g
- Self-raising Flour : 200g
- Butter : 50g
- Muscovado Sugar : 100g
- Cinnamon : 1 tsp
- Milk : 6 tblsp

Instructions

1 - Heat oven to 190C/170C fan/gas 5.

2 - Butter a wide shallow ovenproof dish.

3 - Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar.

4 - Halve, stone and slice the peaches and add to the pan.

5 - Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins.

6 - Remove from the heat, stir in the blueberries and tip into the prepared dish.

7 - Tip the flour into a mixing bowl and add the 50g butter.

8 - Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar.

9 - Mix the remaining sugar with the cinnamon and set aside.

10 - Add the milk to the dry ingredients and mix to a soft dough.

11 - Turn out onto a lightly floured surface and knead briefly.

12 - Roll out to an oblong roughly 16 x 24cm.

13 - Brush with melted butter and sprinkle evenly with the spicy sugar.

14 - Roll up from one long side and cut into 12 slices.

15 - Arrange around the top of the dish, leaving the centre uncovered.

16 - Bake for 20-25 mins, until the topping is crisp and golden.

17 - Serve warm.

Peach & Blueberry Grunt | Taste Board