Strawberry and Blueberry Hot Pots

These flavourful strawberry and blueberry hot pots are a delicious and easy autumnal treat. The chopped nuts add an extra crunch while a pinch of spice adds a bit of warmth to the berry medley.

Try it cold or served straight out of the oven with a huge dollop of ice cream or a light pouring of cream.

Serves: 4-6              Prep time: 20 minutes                Cooking time: 20-30 minutes

You’ll need

  • 300g strawberries, quartered
  • 300g blueberries
  • 50g caster sugar
  • ¼ tsp vanilla extract
  • 3 tbsp cornflour
  • ¼ tsp orange zest
  • 1 tbsp orange juice
  • 45g flour
  • 45g slivered almonds
  • 45g chopped pecans
  • ¼ tsp all spice
  • 75g Muscovado sugar
  • pinch of salt
  • 75g softened butter
  • 4-6 oven safe jam jars

What to do

  1. Heat your oven to 190c.
  2. In a bowl, mix the berries, caster sugar, vanilla, cornflour, orange juice and zest, ensuring the berries are well coated then chill in fridge whilst making the dough.
  3. In another bowl, blend the flour, nuts, spice, and Muscovado sugar then rub the butter in to make a crumbly dough.
  4. Pour the berry mix into the jars then divide the dough into 4-6 balls, flatten them slightly and push down firmly on the berries like a lid.
  5. Place the jars on a baking tray lined with baking paper and bake for 20-30 minutes until bubbling and brown.  Allow to cool slightly before serving or chill, screw lids on and transport for a picnic.

recipe courtesy of


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Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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