Make the most of soft fruit season with our recipe of the week from The Scottish Brunch Bible by Ghillie Basan! The Summer berry slump with dumplings, yogurt and granola is a hearty but still refreshing dish perfect for a weekend brunch.

Summer berry slump with dumplings, yogurt and granola from The Scottish Brunch Bible

Adapted from a traditional German pudding, this is such an easy way to prepare fresh or frozen berries for a satisfying brunch. I pick the blackcurrants, redcurrants and gooseberries in my garden and the wild raspberries on my walks in the countryside, and then freeze some of them in mixed batches for crumbles and sauces and this brunch slump. You can replace the creamy yogurt with coconut yogurt, whipped cream or crème fraîche.

Serves 3–4
500g (1lb 2oz) fresh or frozen mixed berries
4 tablespoons granulated sugar
2 tablespoons gin, or water
60g (2oz) self-raising flour
30g (1oz) butter, chilled and diced
2 teaspoons caster sugar
1 teaspoon grated orange or tangerine zest
1 teaspoon cinnamon
2 tablespoons milk
For serving:
3–4 tablespoons granola
3–4 tablespoons thick, creamy yogurt

Preheat the oven to 190°C (170°C fan), 375°F, Gas 5.

Put the fresh or frozen fruit into a baking dish, sprinkle with the sugar and add the water or gin. Cover with aluminium foil and bake in the oven for about 10 minutes, until the juices begin to run.

Meanwhile, sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, cinnamon and orange zest and bind with the milk to form a soft dough. Take small portions of the dough and roll it into balls.

Gently stir the fruit in the baking dish and place the dumplings in the juices. Cover with foil and return the dish to the oven for about 15 minutes, until the dumplings are firm to touch. Serve the slump straight from the dish, or spoon it into individual bowls with dollops of thick, creamy yogurt and granola sprinkled over the top.