BAKE

1 x 500g bag frozen Black Forest fruit mix 2 tbsp light brown sugar 300g self-raising flour 150g light brown sugar 180ml semi-skimmed milk 1 free range egg, beaten 125ml olive oil Custard Squeezy honey Now this is what we call a pudding! As the weather turns a little chillier, sponge pud and custard is just what the doctor ordered.

This looks so tasty and the good news is it couldn’t be simpler to make. It’s suggested that you serve it with custard. But it would be equally nice with cream. Or both!

If there’s any left over, keep it in an airtight tin and serve it cold. Thanks to Aldi for this week’s recipe.

Pre-heat the oven to 180°C/160C, gas mark 4/350F.

Place the frozen fruits into a 24 x 18 x 4cm deep tray.

Sprinkle over the 2 tbsp brown sugar.

Place the rest of the brown sugar and flour into a bowl and mix well.

Beat the milk, egg and oil together well then add to the flour and sugar.

Stir, but do not overwork the mixture. Spoon over the fruit and sugar, spread out evenly, then pop into the oven.

Cook for 25-30 minutes or until well browned and risen.

Remove from the oven and leave to cool for 10 minutes.

Turn out onto a tray, then slice and serve with warm custard and a nice drizzle of honey.