Recipe - Bilberry Crumble Cake

FOR THE BASE
6 ounce Soft margarine
6 ounce Soft brown sugar
3 Freerange eggs
6 ounce Self raising flour
1 tablespoon Milk; (1 to 2)
1 6 ounces jar bilberries

FOR THE TOPPING
6 ounce Flour
4 ounce Soft brown sugar
2 ounce Soft margarine

1. For the base, cream together the margarine and sugar until light
and fluffy.

2. Beat in the eggs one at a time, then fold in the flour. Add a
little milk.

3. Spread the mixture into a prepared dish and spread the fruit over
evenly (reserving 1 dessertspoonful for decoration).

4. For the topping, mix the flour and sugar, then rub in the fat
until the mixture resembles large breadcrumbs. Sprinkle this over the
top.

5. Bake at 190øC/375øF/gas mark 5 for 3540 minutes or until just
firm to the touch. Serve warm or cold topped with cream or yoghurt
and the remaining bilberries.

Converted by MC_Buster.

NOTES : This is a cross between a cake and a pudding. Use a deep
sided dish (8 inches) as the mixture rises considerably.

Converted by MM_Buster v2.0l.